Tortillas de los Norteamericanos

by olga

Servings: 1 dozen

INGREDIENTS

2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 1/2 Tbs. lard
3/4 cup ice water (approximately)

INSTRUCTIONS

Blend together all the dry ingredients. Rub in lard as for pastry making until mixture resembles coarse cornmeal. Slowly trickle ice water down the side of the bowl, blending with a fork. Divide dough into 12 pieces. Remove each piece of dough formed to a sheet of waxed paper until all the dry ingredients are mixed. Shape each into a ball and roll out on lightly floured board as thin as possible. Heat a cast iron skillet and cook the tortillas one at a time over moderate heat, about 2 minutes on each side. Serve hot and spread with butter. Makes 1 dozen tortillas.

International Cooking

CHEF COMMENTS

If masa harina is unavailable, this adaptation, while not authentic, will give a very good version of the “real McCoy.” You can make all tortillas hours ahead. Set the oven temperature at warm or 150 F. Wrap tortillas in paper towels as you bake them, then in a cloth napkin that has been wrung out in hot water. When you have a dozen stacked up, dampen the napkin again in hot water and then wrap the entire package in aluminum foil and place in the oven until needed.

Tagged: mexican, tortillas add tags

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