Switching to my own homemade Taco Seasoning from packaged taco seasonings was one of the first changes I remember making when I began to switch to truly homemade food.
But, this favorite meal of ours still needed a change…the tortillas.
So, we have recently switched from the store-bought pre-packaged tortillas to this homemade version.
And here is why- Instead of eating this along with our tacos: whole wheat flour, water, vegetable shortening (partially hydrogenated soybean and/or cottonseed oils), contains 2% or less of leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate, calcium sulfate), salt, molasses, vital wheat gluten, fumaric acid, mono- and diglycerides, fully hydrogenated cottonseed oil, guar gum, sodium metabisulfite, soy flour, calcium propionate, and potassium sorbate (preservatives), enzymes. (found here)….
…we now enjoy tortillas made with only flour, salt, baking powder, lard (or butter), and water!
These tortillas are sturdy enough to hold all your fillings without falling apart, they are soft, and you will find them a little thicker than store-bought tortillas.
- 3 c. flour (I usually do 2 cups white; 1 cup soft white-wheat)
- 1/2- 1 tsp. salt
- 1 tsp. baking powder
- 1/3 c. lard ( REAL lard; butter also works)
- 3/4- 1 c. hot water
Combine all the dry ingredients. Cut in the lard- or if using a food processor (which is what I usually use) pulse until the mixture is crumbly and the lard or butter is in tiny pieces. (like when you make biscuits!)
Add in the hot water. Start with 3/4 cup. If the mixture is still crumbly, add in the other 1/4 cup. You want your dough to come together and be just slightly sticky.
Turn this dough onto a floured surface a time or two. Form into a ball. Cover and let it rest for at least 15 minutes.
Before you start actually making the tortillas, preheat your oven to it’s lowest setting. Place an oven-safe plate or platter inside. Then, as each tortilla is finished, transfer it directly from the griddle to the plate in the warm oven.
When you are ready to make the tortillas, heat up a cast iron griddle if you have one, lightly grease with butter just to get things started. The heat should be medium to medium-high.
Pull some dough off your large ball and form a smaller ball of dough.
Roll this out (on a lightly floured surface to prevent sticking, if needed) into the best circular shape that you can. It probably won’t be perfect- especially not the first few tries. But, just get a rough circle and it will be fine! The dough should be pretty thin, but not so thing that it tears when you pick it up.
Place this directly on the griddle. Each side should only take between 30 seconds and 1 minute. The dough should begin to bubble up a little bit- when it does, give it just a few more seconds and then flip it. The first side should look browned- but not burnt. Transfer to the waiting plate in the oven.
Continue until you have used up all the dough. I usually get between 8-10 tortillas, depending on the size.
Tagged: homemade tortillas; tacos;