- 8 oz bread flour
- 1 tsp baking powder
- 2 oz lard chilled
- 4 oz water warm
- 1 tsp salt
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Sift together bread flour and baking powder.
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Cut in the lard until it is pea-sized.
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Dissolve the salt into the water.
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Add the salted water and mix until equally distributed throughout the dough.
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Divide dough into eight equal pieces.
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Round each piece, cover with plastic, and let relax for 20 minutes.
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Roll dough into 6"-8" circles.
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Pre-heat an ungreased cast iron skillet.
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Add tortilla and cook until it begins to blister, then flip and cook other side until it blisters.
- 7 ounces tortilla masa
- 1.4 ounces lard
- teaspoon white pepper
- teaspoon salt
- teaspoon ground ancho
- zest of one lime
- 4 to 6 ounces water
- juice of two limes
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Combine all the dry ingredients and mix well.
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Blend the lard into the mixture until it all resembles sawdust. Set aside.
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Boil the water, lime juice, and lime remnants together.
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Add to the dry mixture and stir to create a stiff paste.
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Continue to work the paste until it becomes doughy.
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Let rest, covered, for 10 minutes, then portion into desired size (about 1.5 oz.) and round.
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Press the rounds with a tortilla press then griddle over high heat. The tortilla should sizzle a bit as it hits the surface.
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Gently shake the pan to release the tortilla and turn it 90 degrees. Flip after 20 seconds.
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Allow to cook until puffed, about 45 seconds. Flip again and allow to fully inflate, about another 45 seconds.
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Remove from heat and stack tortillas together then wrap in a tea towel and place in a container for use.
Typically corn tortillas are made without much fat, but this version will give you a very tender tortilla with crisp edges. Be sure to griddle each tortilla again just before filling to make it more flexible.
