In spite of the warning in the recipe, I subbed the lard with about 1 Tbsp of canola oil and 1 Tbsp of olive oil with delicious results. It honestly wasn't too bad to work with (after my substitution), and I found that once I allowed the dough to rest I was able to make very large, very thin tortillas (fewer calories) without tearing them in the process, they were super-stretchy and forgiving. Even when these thinner tortillas were full of taco toppings they didn't tear. This is an awesome recipe and I highly recommend it, I will never use another tortilla recipe. I did find that the recommended size of the dough balls was too small for my family's tastes, so next time I will cut the yield and make fewer dough balls. I used some of the leftover cooked tortillas to make cinnamon and sugar rollups for dessert.
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In spite of the warning in the recipe, I subbed the lard with about 1 Tbsp of canola oil and 1...