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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine flour, salt and baking powder in a bowl. Mix well. | 2. Cut in the lard with one hand until incorporated. Thin flakes of lard are ok. | 3. Pour in the milk leaving back one or two Tablespoons. It will be pretty moist but should make a ball after 10 to 20 seconds of gentle mixing and very little kneading. Use the rest of the milk if necessary. Don't despair if the dough is a sticky tacky mess. Only If necessary, sprinkle in a a little more flour to turn it into a ball, working it as little as possible. | 4. Divide and roll the ball into six or seven balls. Cover lightly with plastic wrap and let set 30 minutes. | 5. Heat a skillet over medium heat. Adjust the temperature as you work. I prefer a cast iron skillet. | 6. Roll out a tortilla using light flour as needed. | 7. Cook each tortilla on one side and then the other (there should be some brown spots) and place on a plate covering with a dish towel as you go. Each tortilla should be stacked on tot of the last and covered with the towel. | 8. The towel is very important for keeping the moisture in ensuring that your tortillas will be flexible to fill and fold when the time comes to fill them. | 9. Leftovers should be stored in a zipper locked bag when sufficiently cooled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1/2	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
lard	1/4	cup		462.275	0.0	0.0	51.25
milk	3/4	cup		111.63	8.7474	5.7645	5.9841

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