lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, June 23, 2016

Homemade Tortillas

WHY HAVEN'T I MADE TORTILLAS SOONER?!?! I feel like I have wasted years of tortilla enjoyment by never attempting them at home before. After a weekend in San Antonio, I wanted to try and replicate the soft and fluffy tortillas that we enjoy so much at Mi Tierra.  I looked to Confections of a Foodie Bride for a recipe.  And I decided I needed to make tortillas with lard, no substitutions would do.  The lard at Kroger was six months out of date (gross!) but Fiesta had an ample supply of fresh lard.  And the day was saved.  And these tortillas were amazing.  I have since received a tortilla press as a birthday gift.  It is the best thing ever.

Homemade Tortillas

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
5 tablespoons lard
¾ cup warm water

Pulse the flour, baking powder and salt in the food processor fitted with a dough blade. Add the lard and process until the mixture is crumbly. With the food processor running, stream in the water until the a ball is formed. Knead the dough for 30 seconds with the food processor. Divide the dough into 12 equal portions. Cover with a kitchen towel and let rest for 10 minutes. Heat a large iron skillet over medium high heat. Roll the dough balls into thin rounds. Lay the tortillas in the heated skillet and cook for 20 seconds per side, until the bubbled areas begin to brown. Cover and keep warm until ready to serve.
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