Yesterday, we had tacos for dinner, a favorite around here! To give you perspective Chloe had two servings of taco and asked for a third. We have enjoyed trying variations on the ground beef taco. We had tried: ground turkey, shredded chicken, shredded pork, shredded beef, and even ground chicken. Although popular with many people, we will not be eating fish tacos in the Russell household, Mr. Russell is allergic to seafood. Any way one thing has always been the same in our taco night fun though, store-bought tortillas. Last night was the first night we ventured away from that one constant into the realm of homemade flour tortillas.
I have to admit that homemade tortillas were a hit around here. The kids enjoyed watching me make them, they were very easy to make. They were far tastier than the store-bought variety. And the best part to me was they were far cheaper than the store-bought ones, especially considering I already keep all the ingredients on hand.
There was one ingredient that concerned me for a moment at first blush, lard. I don’t buy lard. I don’t tend to keep lard on hand. I briefly panicked and was concerned we wouldn’t be able to have tacos for dinner. Then as quickly as I had panicked I remembered:
1. the rendered fat of hogs, especially the internal fat of the abdomen (source: dictionary.com)
Now some of you may wondered why this calmed me. Simply put, I fried up some bacon. The grease from the bacon is just rendered bacon fat and after cooking the bacon I just took it and cooled it for use in the recipe.
I found this recipe on allrecipes.com and I thought I would give it a try. It is a simple enough recipe. The process is a little time-consuming so you will need to plan for plenty of time to roll out your tortillas. I also would like to note I made up a full batch of dough but only used half of it last night. The other half I lightly greased (to keep it from drying out) and then I froze it for later use. I will update this later to let you know how the dough held up to freezing.
- 4 cups flour (With 1 more cup set aside, which you may need in a very humid environment.)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons lard
- 1 1/2 cups water
In a large bowl, preferably that of a stand mixer, add flour, salt, and baking powder. Stir your ingredients together.
Add the lard. Work it in with your fingers, until it resembles course crumbs.
Using your dough hook, slowly incorporate the water into the mixture. If after the water is added the dough appears very sticky you will need to add a little more flour at a time until the dough is smooth.
Turn your machine on high and use it to knead the dough for 3-4 minutes. When you are done kneading the dough the bowl should be mostly clean and the dough should be smooth and somewhat elastic.
Now remove the dough divide it into 24 equal pieces, rolling it up into little balls.
Preheat your skillet. The heat should be medium high.
Roll out each little ball, into a thin sheet, on a lightly floured surface, using a lightly floured rolling-pin.
Cook tortillas till they are bubbly and golden on each side.