Let’s talk about lard, shall we?
Lard. It just has a special ring to it, don’t you think?
I lived in fear of the word lard until I met Ms. Piggy. She convinced me to give lard a try, but only if I used the real deal. We won’t go into the details of how exactly Piggy sacrificed her lard, let’s just skip to the part where I went to pick up half an acorn-fed Piggy (Cope thought we were actually getting a pet pig and when we were handed small white packages she ran away and still has not forgiven me).
In addition to the chops, ribs, and roasts, the acorn-fed piggy farmer also handed me four square packages.
“That’s the lard.”
“What the heck?” I thought to myself. “There’s no way I’m eating that. Who hands out lard?” I thought that I would just toss the lard. But this seemed wasteful.
I pondered the great possibilities beyond hair conditioner.
And so, the tortilla dream was born. This is what real lard looks like:It also smells like bacon. Hence, the conditioner idea was nixed as I’ve seen four bears this week. But the husband might like it?
You’ll combine the dry ingredients, then the lard, using a pastry cutter or two knives to incorporate like pie crust. Then, pour in the very hot water and start to knead the dough 30-40 times until you have a nice little loaf.
If you have time, cover with plastic wrap for 30 minutes. Do some push-ups. Don’t have time to wait? It still works if you use immediately.
None of my tortillas are ever perfect circles, but that’s part of the charm! They’re like snowflakes. Individual. Unique. Special.
The only thing is: once you make them once, it’s hard to go back to store-bought. So if you don’t want to eat the best tortillas of your life, you best not even go here. But I hope you do…they are tasty!
They take more time, yes. But they are perfect for summer-time fajitas and believe me, you’ll swoon with tortilla love.
Homemade Flour Tortillas (acorn-fed pig optional)
- 2-1/2 cups All-purpose Flour
- 2-1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/2 cup + 1 Tablespoons Lard or Shortening
- 1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add 1/2 cup + 1 Tablespoon lard or shortening. Use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a ball of dough and is less sticky. Cover with a plastic wrap and allow dough to rest for at least 30 minutes (sometimes I do, sometimes I don’t and it still works.)
Roll or cut into golf ball size balls.
Ready? Heat a dark or cast iron griddle to medium/medium-high heat. On a floured surface, roll out balls of dough until very, very thin.
Throw tortillas (one by one) onto the griddle. Cook on each side for about a minute, removing when tortillas puff but are still soft and slightly brown in spots. Remove and stack tortillas.
Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Have fun! They are delicious.
And of course, let us give thanks…Thank you, Piggy.