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Ingredients
Directions
- Combine flour, salt and baking pwdr in a large bowl. Cut in lard with a pastry blender till coarse crumbs form. Add in water.
- Mix lightly with a fork till the dough clings together. Using your hands, gather dough and knead in the bowl for about 3 min. Cover bowl with a towel. Let rise 1/2 hour.
- Divide the dough into 10 to 12 small balls. Roll the dough into a thin 12" circle on a lightly floured work surface. Stack tortillas with wax paper between each one as they are rolled.
- Lightly grease a very large heavy skillet or possibly griddle. Place tortillas one at a time onto griddle, pressing here and there with a wadded paper towel to make bubbles or possibly blisters which give the tortilla lightness.
- Cook till tortilla turns golden on both sides (turning once). Keep in plastic bag while baking the remaining tortillas.
- These are ideal for making ahead and freezing. Freeze in a plastic bag with waxed paper between.
- To reheat: Place on griddle till soft and pliable or possibly steam slightly till hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 682g | |
| Calories 1981 | |
| Calories from Fat 647 | 33% |
| Total Fat 72.01g | 90% |
| Saturated Fat 27.39g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 913mg | 38% |
| Potassium 401mg | 11% |
| Total Carbs 286.16g | 76% |
| Dietary Fiber 10.1g | 34% |
| Sugars 1.01g | 1% |
| Protein 38.74g | 62% |
