Yield: Yields eight 9- to 10-inch tortillas.
I’d always heard that making flour tortillas by hand is pretty simple, but I’d never tried it until recently, when Fine Cooking decided to do a feature on quesadillas. Here was the excuse I had been waiting for to give it a shot. Using various ingredient combinations, I tested several batches of tortillas before arriving at a recipe that made just what I was looking for: light and tender tortillas with soft, flaky layers. And you know what? They really are easy to make.
Now, I’m not suggesting that you have to make your own tortillas to try our quesadillas, but if you do, be forewarned: Once you taste these and see for yourself how uncomplicated it is to make them, store-bought tortillas may not taste the same ever again.
Form the dough into balls.
Roll out the dough.
Cook the tortillas.
Make Ahead Tips
Because they’re not loaded with preservatives, these tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed torillas on a grittle or skillet, or wrap several tortillas in foil or heat in a 350ºF oven until warm and pliable, about 10 minutes.
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This is the recipe that you're looking for!!! These tortillas taste EXACTLY like the ones you get from your favorite Mexican restaurant. There is absolutely no difference.
Don't use butter or vegetable oil. You have to use lard. I used bacon fat. It did not add any extra bacon flavor unfortunately, but it worked fine.
The key to this recipe is rolling the dough out super, super thin like what's shown in the photo above. These tortillas will double in thickness when you cook them, so make them thin.
I put the first dough ball on a sheet of waxed paper that was sprayed with oil, sprayed the top of the dough ball with more oil, covered it with another piece of paper and mashed down on it has hard as I could with my wood cutting board.
I repeated the process until I had a stack of roughly 4" - 5" disks of dough. Afterwards, I separated the stack keeping each disc on the wax paper base and rolled the dough out to tortilla size.
I have a gas stove and I got a cast iron pan screaming hot and placed the first tortilla on it with the wax paper facing up taking care not to burn the paper. After a few seconds, the paper released from the dough and I was off to the races. Make this recipe! You won't regret it.
Now these are REAL tortillas! The first recipe I tried used olive oil & no baking powder....just wasn't right. Real deal here. Thanks!
I just made these today after becoming disenchanted with the brands (really, the ingredient list) available at the store and they were wonderful. I used home-rendered leaf lard. The dough was easy to work with and the results very tasty.
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