Quarantine Cooking Episode 12: Tortillas

Flour Tortillas
Author: Joe the Baker
  • 8 oz bread flour
  • 1 tsp baking powder
  • 2 oz lard chilled
  • 4 oz water warm
  • 1 tsp salt
  1. Sift together bread flour and baking powder.

  2. Cut in the lard until it is pea-sized.

  3. Dissolve the salt into the water.

  4. Add the salted water and mix until equally distributed throughout the dough.

  5. Divide dough into eight equal pieces.

  6. Round each piece, cover with plastic, and let relax for 20 minutes.

  7. Roll dough into 6"-8" circles.

  8. Pre-heat an ungreased cast iron skillet.

  9. Add tortilla and cook until it begins to blister, then flip and cook other side until it blisters.

Recipe Video

Corn Tortillas
Author: Joe the Baker
  • 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
  1. Combine all the dry ingredients and mix well.
  2. Blend the lard into the mixture until it all resembles sawdust. Set aside.
  3. Boil the water, lime juice, and lime remnants together.
  4. Add to the dry mixture and stir to create a stiff paste.
  5. Continue to work the paste until it becomes doughy.
  6. Let rest, covered, for 10 minutes, then portion into desired size (about 1.5 oz.) and round.

  7. Press the rounds with a tortilla press then griddle over high heat. The tortilla should sizzle a bit as it hits the surface.

  8. Gently shake the pan to release the tortilla and turn it 90 degrees. Flip after 20 seconds.

  9. Allow to cook until puffed, about 45 seconds. Flip again and allow to fully inflate, about another 45 seconds. 

  10. Remove from heat and stack tortillas together then wrap in a tea towel and place in a container for use. 

Recipe Notes

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.  

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