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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Into a bowl combine the flour and salt. Sift until it has been mixed well. | 2. Next add the lard one scoop at a time until you have a crumbly mixture. | 3. Slowly add water while mixing with hands. The mixture should soak up the water right away. Spread a little bit of lard on your hands in order to get the mix off. | 4. With the lard still on your hands, tear off golf ball sized pieces and roll each piece into a tight ball. | 5. Once all of the dough is made into separate balls let stand in bowl at room temperature for about half an hour to an hour, while covered with a kitchen cloth. | 6. After they have sat for the desired amount of time, roll out into a thin round flat shape (you can make them more or less thick according to personal preference). | 7. Heat dough up on very hot ungreased pan. Each side should take 15-25 seconds to cook. You will know when the second side is done when a large bubble forms. Each side should have several brown spots on them. | 8. You can place cooked tortillas into plastic bag with a kitchen cloth inside to keep them soft. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
salt	2	tablespoons		-	-	-	-
lard room	3	tablespoons		-	-	-	-
water	3/4 - 1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.