I lost my original recipe so I made these as listed knowing that the fat was the only difference. These came out bland, but it didn't matter so much since I made tacos with them and the filling was flavorful. I have a few tips for those who are less adept at making tortillas. First, ask if you can watch and help someone experienced. Just about everyone who makes awesome tortillas will tell you that they learned from someone else. Next, if you want a tortilla that you can nibble on I recommend using bacon grease or butter for flavor. Also, IMO, the only two things that contribute to tough, crunchy tortillas are not enough water in the dough and overcooking them. Both come with practice and patience, and keep in mind that you want to use the highest heat possible to just barely brown the outside while just barely cooking the inside. Multitasking is key, as well, to making this short and quick. Roll out tortilla A, place it on the skillet, start rolling out tortilla B, flip A finish rolling out B, put A on a plate between a towel and put B on the skillet, and so on.
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I lost my original recipe so I made these as listed knowing that the fat was the only...