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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, combine flour, baking powder and salt. Pulse to mix. Add lard and pulse until mixture resembles coarse meal, 12-15 1-second pulses. Add hot water and pulse until mixture forms a smooth ball. Divide dough into 12 balls, cover with a towel, and let rest at least 30 minutes to hydrate the flour and relax the gluten. | 2. Heat a cast iron skillet or griddle over high heat until a drop of water skitters across the surface before evaporating, then reduce to medium-low. Dust your board with flour and roll each ball out to 1/16" thickness. Place each tortilla on the griddle, 45-90 seconds per side, until slightly puffy and just beginning to brown. Place finished tortillas under a slightly-damp towel until ready to serve. Store in a zip top bag with a barely-damp paper towel in the refrigerator for up to 2 days; reheat on the griddle before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	teaspoon		-	-	-	-
shortening	1/2	cup		906.1	0.0	0.0	102.5
water	3/4	cup	boiling	0.0	0.0	0.0	0.0

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