The Absolute Best Tender Homemade Tortillas! (Food Processor Method)
Recipe: #18674
April 28, 2015
Categories: Breads, Side Dishes, Mexican, 5 Ingredients Or Less, Cinco de Mayo, No Eggs, Flour, more
"Due to pork (back) lard and cooking method, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect pair-up with grilled foods, skirt steak or any Mexican recipe, but these are so good you will eat them just by themselves! WHY THESE ARE SO GOOD AND THE BEST: back lard gives these tortillas their mild delicious flavor. Using both cold lard and cold water creates a more tender tortilla, and cooking the tortillas quickly in a hot cast iron skillet ensures maximum tenderness. Note: REAL back pork lard is preferable for its very mild pork flavor, although vegetable shortening can be substituted I don't recommend using it. These tortillas are the best when eaten fresh and while still warm, but can be stored in the refrigerator and reheated individually in hot skillet or wrapped together in foil and placed in a warm oven. For the best flour tortillas, use only lard and the kind that you choose makes all the difference, back lard is recommended and you can get it in a Mexican grocery store. A cast-iron skillet or comal is needed for this. A comal is a smooth, flat griddle used in Mexico and Central America to cook tortillas, toast spices, sear meat, and prepare food. Oh yes and you can make your own pork lard by rendering pork fat, there are many recipes on the net for this and it quite easy to do, the leftover crispy pork (cracklings) are the best thing on earth to eat! I may post my recipe here soon."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (48.5 g)
- Calories 137.2
- Total Fat - 5.4 g
- Saturated Fat - 2 g
- Cholesterol - 4.9 mg
- Sodium - 233.8 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 0.7 g
- Sugars - 0.1 g
- Protein - 2.6 g
- Calcium - 4.4 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place flour and salt in the workbowl of a food processor fitted with a steel blade and pulse to combine. Add lard and pulse until mixture resembles coarse crumbs. Add water and process until a cohesive dough forms.
Step 2
Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 10 equal pieces; roll each piece of dough into a ball. Cover dough with a damp cloth or plastic wrap and let rest an additional 15 minutes.
Step 3
Heat cast iron skillet, griddle, or comal over medium-high heat. Meanwhile, place one ball of dough on a lightly floured work surface and pat down into a flat disc. Using a rolling pin, roll dough out to a very thin 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has light browned spots, 15-30 seconds. Flip tortilla and cook until second side develops light browned spots, 15-30 seconds longer. Transfer tortilla to a plate and cover with dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.
Tips
- A cast-iron skillet or comal
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use COLD lard for maximum tenderness.
- For the best flavor, use back lard, which can be found in Mexican grocery stores.
- Coconut oil instead of lard - Coconut oil has a mild flavor and is a healthier alternative to lard, as it is plant-based and contains beneficial fatty acids.
- Whole wheat flour instead of all-purpose flour - Using whole wheat flour instead of all-purpose flour adds more fiber and nutrients to the tortillas, making them more nutritious.
Whole Wheat Tortillas Substitute 2 cups of whole wheat flour for the all-purpose flour, and follow the same instructions.
Carne Asada Tacos - These tacos are the perfect pairing for the homemade tortillas. The carne asada is marinated in a blend of citrus juices and spices, then seared to perfection. The combination of the juicy steak, fresh tortillas, and vibrant toppings make these tacos a delicious and satisfying meal.
Mexican Street Corn: Mexican street corn is a delicious side dish to pair with carne asada tacos. It is made with grilled corn and topped with a creamy, spicy sauce. The sweet and savory flavors of the corn, combined with the spicy sauce, make it a perfect accompaniment to the tacos. The creamy sauce also adds a nice contrast to the juicy steak and fresh toppings of the tacos.
FAQ
Q: What is the best type of lard to use?
A: Back lard is the best type of lard to use for this recipe as it gives the tortillas a mild, delicious flavor. Vegetable shortening can be used as a substitute, but it is not recommended.
Q: What is the best way to store tortillas?
A: For best results, store tortillas in an airtight container in the refrigerator. They should last up to a week. If you plan to freeze them, wrap them tightly in plastic wrap and place them in an airtight container before freezing.
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Fun facts:
Fun Fact 1: Lard has been used as an ingredient in cooking since ancient times, with evidence of it being used in Ancient Greece and Rome. It was also popular in the Middle Ages and was used by famous chefs such as Auguste Escoffier in his cooking.
Fun Fact 2: In Mexico, tortillas are so popular that they are considered a staple food. Every day, Mexicans consume around 100 million tortillas, which is enough to make a stack of tortillas that is 1,200 miles high!