Flour Tortillas featuring Lard
Lard is a very versatile fat. It's good for high heat, good for storage, it's flavorless, and it's found locally! North Iowa has many pork producers, but look for the ones selling locally; you'll be pleasantly surprised at the improved flavor and quality. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Bowl
- Whisk
- Griddle or Cast Iron
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup lard* room temperature
- warm water about 110°F to 120°F
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard. Use your fingers to work the fat into the flour until it disappears.
- Pour in about 3/4 cup of hot water, and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water (up to 1/4 cup more) as needed to bring the dough together.
- Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour. Coat the ball with oil, cover, and let rest at room temperature for 30 minutes.
- Preheat griddle or cast iron skilled to 400. Do not grease!
- Divide the dough into 8 balls and roll them out, working one at a time, keeping the rest covered. Fry for about a minute on each side.
- Keep them warm by placing them between kitchen towels. Serve.
Video
Notes
Adapted from King Arthur and MexicanPlease
Nutrition
Calories: 400kcalCarbohydrates: 60gProtein: 8gFat: 14gSaturated Fat: 5gCholesterol: 12mgSodium: 689mgPotassium: 84mgFiber: 2gSugar: 1gCalcium: 70mgIron: 4mg
