To make flour tortillas that aren't packed with saturated or trans fats, replace lard with oil, not butter or shortening. Butter has 54 percent saturated fat, while lard has 40 percent. Canola, vegetable or a neutral olive oil have less than 10 percent saturated fat and no hydrogenated or trans fats.
Homemade Flour Tortillas Without Lard I have lived in Texas for nearly 14 years and never made tortillas from scratch until a couple days ago. It's just so easy to throw a pack of 20 into the cart at the grocery. And I must confess, I grew up in Ohio where the only "Mexican" cuisine to be had was Taco Bell or for a homemade cultural experience ...
Homemade Flour Tortillas are made with 4 ingredients: Flour, oil, water and salt. This tortilla recipe is without lard and way better than the store-bought ones. Mom has been making these flour tortillas for years without knowing the name “tortilla”.
Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3. The resting period improves the texture of the dough by giving the flour time to absorb the water.
Homemade Flour Tortillas Mass-produced, supermarket tortillas just can't hold a candle to tortillas made at home. You owe it to yourself to give 'em a try! Serves 16 Ingredients: Ree | The Pioneer Woman Homemade Ingredients 2-1/2 cups All-purpose Flour 2-1/2 teaspoons Baking Powder 1 teaspoon Kosher Salt 1/2 cup Lard Or Vegetable Shortening 2 Tablespoons (additional) Lard Or Vegetable ...
My regular tortillas recipe is 1 3/4c flour, 1/2 tsp salt, 1/4 tsp (fresh) baking powder, 1/3 c crisco or Manteca, 1 c warm water. I rest my dough 1 hr. Make 8 balls, rest them 15 min. Roll & cook. They bubble beautifully and are soft and flakey.
Directions. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
Homemade Flour Tortillas Recipe. 3 cups all-purpose unbleached flour, 3 Tablespoons lard, 1.5 teaspoons salt, 1 cup warm tap water. Four ingredients! They taste better than storebought tortillas. They are healthier. They cost 8 cents each. And luckily they cannot be used as a cement alternative.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
The key is, of course, to use olive oil. Lots an lotsa olive oil! These tortillas are so healthy you won't feel at all bad having 5 or 6 homemade burritos in one sitting! One caveat to add though: These are not Tex-Mex flour tortillas. It seems Texans for some reason like their tortillas slightly "foofy".