I have tried lots of tortilla recipes and this one hands down is one of the best! I made it as written with no changes, other than I halfed it. I used vegy oil and coconut oil both in other recipes before with "OK" results. I used lard this time (the amount is small). My opinion, it makes a HUGE difference in the texture of the tortillas...the ones I made last night were exactly like restaurant quality (soft, pliable with good taste). Few helpful things: 1) used very warm water, adding a little at a time, (ended up using less than the recipe called for); 2) after forming into balls, covered the bowl with a damp towel secured on top by a plate to keep the moisture in, and let the dough rest about 15 min (30 would've probably been better); 3) when rolling out the tortillas, use only a VERY light dusting of flour (you don't want to put too much flour back into your tortillas or they tend to be a little stiff), I turned the dough a couple of times when rolling out to start the form of the tortilla, then turned my body and rolling pin to finish out the final shape; 4) I used a Tfal skillet (didn't have a cast iron) on med/hi, cooked 25 sec/flipped, cooked 25 sec/flipped, cooked 10 sec more, then moved tortilla to a damp kitchen towel covered plate (place the warm tortilla between the folds of the towel) then cover the plate and towel with a large bowl to hold in the heat and moisture (this in lieu of a tortilla warmer container). Huge hit! Stored leftovers in fridge in ziploc.
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I have tried lots of tortilla recipes and this one hands down is one of the best! I made it as...