Ingredients<\/u>:<\/b>
\n1 1\/2 cups all-purpose flour
\n1 cup bread flour
\n2 1\/2 tsp baking powder
\n1 1\/4 tsp kosher salt
\n1\/2 cup lard plus 1-2 tbsp. or vegetable shortening, as needed
\n1 cup hot water<\/p>\n
Directions<\/u>:<\/b>
\nIn a large mixing bowl, combine both types of flour, baking powder and salt.
\nDrop 1\/2 cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed.
\nKnead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour.
\nBreak the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.
\nPreheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.
\nWrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough.
\nServe immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven.<\/p>\n","protected":false},"excerpt":{"rendered":"
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