H O M E M A D E F L O U R T O RT I L L A S DIANE RODRIGUEZ — Splice, Seattle PREP TIME: 15 minutes | COOK TIME: 45 minutes | TOTAL TIME: 1 hour
24 Servings Growing up, I was spoiled whenever I visited family in Texas. My late, Great Aunt Ninfa started a successful restaurant in the 70’s and my family still operates restaurants to this day. Legend has it, she introduced Fajitas to the states (you’re welcome). One of the perks of growing up in a Mexican restaurant owner’s family is homemade tortillas, there is nothing like them. Even though they are relatively easy to make, I could never find them locally, so I learned how to make them myself. I use them for anything from burritos to breakfast tacos and they are always a hit.
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
4 cups all-purpose flour 1 tsp salt 2 tsp baking powder 2 tbsp lard (can substitute vegetable oil or butter to make vegan or vegetarian) 1 ½ cups warm water
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. Place the cooked tortilla in a tortilla warmer. Continue rolling and cooking the remaining dough.
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