Helen Duarte's Homemade Tortillas submitted by Ceaser Duarte
  • Servings: 10-12
  • ( 2 3/4 cups all-purpose flour,
  • Flour for rolling the tortillas
  • 5 T lard or shortening, or a mixture of the two
  • 3/4teaspoon salt
  • 3/4cup very warm tap water + more if needed
  1. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely mixed together. Add the salt and water together mix until the salt is dissolved pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork or fingers. If dry ingredients have not been covered, add the rest of the water plus any more that is needed. Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency. Divide the dough into 10-12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Make sure you keep your board nicely floured. Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth tea towel or napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.
I will always remember my mom making tortillas for our family, warm , tortillas with each meal...nothing better.