Grouchy Granny
Deceased
From Jane Butel's Women's Day Book of New Mexico Cooking
Still can't roll them out round, but that's my learning curve! Recipe can be doubled
2 C all purpose unbleached flour
1 tsp baking powder
1 tsp salt
1/4 tsp sugar
2 heaping TB lard
3/4 C warm water
1. Combine dry ingredients, then cut in lard (pastry blender or fork).
2. Make a well in the center and add about half the water, then add remaining water a few drops at a time. Work the dough with your hands until a firm dough that clings together in a ball is formed. Knead the dough 15 or 20 times, then cover and let rest for 10 minutes.
3. Form the dough into egg size balls and roll with a rolling pin or bolillo (same thing only smaller) until they are about 1/8 in thick and 6 inches or larger in diameter.
4. To cook, use a hot cast iron griddle or frying pan. Cook each tortilla as it has been rolled until it has light brown flecks on either side. Keep warm in cloth covered basket until all are done.
This is the authors note and I agree with her - this is why store bought tortillas are tough and taste like cardboard. NOTE: DO NOT USE VEGETABLE SHORTENING; IT'S USE WILL MAKE THE TORTILLAS TOUGH.
You can use butter, but the taste is just not the same.
Still can't roll them out round, but that's my learning curve! Recipe can be doubled
2 C all purpose unbleached flour
1 tsp baking powder
1 tsp salt
1/4 tsp sugar
2 heaping TB lard
3/4 C warm water
1. Combine dry ingredients, then cut in lard (pastry blender or fork).
2. Make a well in the center and add about half the water, then add remaining water a few drops at a time. Work the dough with your hands until a firm dough that clings together in a ball is formed. Knead the dough 15 or 20 times, then cover and let rest for 10 minutes.
3. Form the dough into egg size balls and roll with a rolling pin or bolillo (same thing only smaller) until they are about 1/8 in thick and 6 inches or larger in diameter.
4. To cook, use a hot cast iron griddle or frying pan. Cook each tortilla as it has been rolled until it has light brown flecks on either side. Keep warm in cloth covered basket until all are done.
This is the authors note and I agree with her - this is why store bought tortillas are tough and taste like cardboard. NOTE: DO NOT USE VEGETABLE SHORTENING; IT'S USE WILL MAKE THE TORTILLAS TOUGH.
You can use butter, but the taste is just not the same.