Description
You’ll think you’re at a taco stand because these are so good!
Easy to make with just a few ingredients.
Ingredients
Scale
- 2 cups of all-purpose flour
- 3 tablespoons of lard
- 1 teaspoon of salt
- 3/4 cup of ice water
Instructions
Mix the ingredients together:
- Mix the dry ingredients together until well combined.
- Mix in the lard with your fingers or in a food processor until it resembles sand.
- Add your water and mix with your hands until a dough ball forms.
- Knead the dough for about 2 minutes — basically until it’s smooth and a little elastic like.
- Let the dough sit for 15 minutes.
Roll out the tortillas:
- Divide the dough ball into 12 balls.
- On a lightly floured surface, roll out the individual dough balls until super thin.
- I found that rolling them a couple at a time is okay, but don’t roll them all out in advance.
Ready to cook:
- Heat a cast iron skillet on medium-high heat.
- Don’t use oil in the cast iron. The dry cast iron helps the tortilla keep it’s shape.
- Lay the tortilla in the skillet and cook until golden brown on each side.
- *Tortillas will keep for a few days in a sealed bag in the cabinet.
Notes
- Tortillas will be soft taco size about 6 inches diameter.
- Super thin means almost see through. Unless you like thicker tortillas.
- There’s a little spring back in the dough if they sit for a while and that will make the tortillas thicker.
- Also, your hot pan helps prevent against spring back. Quickly put the dough on the hot pan and let it sit without moving too quickly.
- Prep Time: 10 minutes
- Cook Time: 26 minute
- Category: Side Dishes
- Cuisine: Mexican Food
