Wanna make the best tacos of your life? Empanadas to go crazy over? Breakfast burritos that will have all of the ladies asking to stay the night?
Homemade tortillas are the key.
A fresh loaf of that good-good taco bread.
This quick (sort of) and simple (sort of) recipe will have making fresh slices of taco bread in no time. Go ahead and put that call into the mayor of Taco Town. Let her know you’re coming for her job.
- 2.5 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 4 tbsp lard or shortening
- 1 cup warm water
- Mix Flour, salt, and baking power in a bowl. Drop on lard or shortening and mash up with hands until they are evenly distributed and pea sized. Add water to bowl and mix until a shaggy mass forms. Dump out on clean counter top and knead with lightly flowered hands until the dough comes together.
- Divide dough into 16 evenly shaped balls. Cover with plastic wrap on counter top and let rest for 30 min.
- Using a tortilla press or rolling pin, press out dough rounds into thin circles. Don’t worry if they’re not perfect. This is tortilla making, not circle class. It’s important to get them as thin as possible. They should be about 6″-7″ in diameter.
- Once all dough rounds are pressed out, heat a large cast iron skillet over medium high heat. Keep the pan dry, no oil. Cook each tortilla for 30-60 sec per side, until lightly browned and tasty looking.