I have made my own corn tortillas for a while, but struggled with flour tortillas, but this recipe made a big difference. I did make some changes, based on past experience and other reviews. I agreed that the fat to flour ratio seemed light, so I doubled the fat amount. I don't care for store-bought lard, so I used half butter and half bacon grease and it worked great. I also thought the salt was light, so I doubled that as well and I think next time I might add even more, they still were a little bland to eat alone-it would depend on what I was serving them with. I have a cast iron comal (flat skillet)I bought to make corn tortillas, but I hate having to make one at a time, so I also heated up my well seasoned heavy aluminum skillet and it worked almost as well and cut my cooking time in half. I also got only 16 tortillas because we tend to like them larger. Taking a cue from pizza dough, I let the dough rest covered on the counter for 10 minutes before I started rolling to develop gluten. My instinct was to roll them very thin and these bubbled up nicely on my cast iron but didn't cook as well on the aluminum skillet. These thin ones seemed kind of brittle at first, but softened up after stilling in my tortilla warmer in a towel for 5 minutes. I tried a couple that weren't rolled out as thin more like the video shows. These seemed to cook better in my lower heat aluminum skillet-the cast iron burned them before they cooked through. In short-more fat & salt = 5 stars
Was this review helpful?
0 users found this review helpful
I have made my own corn tortillas for a while, but struggled with flour tortillas, but this...