If you follow us on social media, you might have recently learned about Greg’s obsession with burritos. He’ll eat a breakfast burrito (though not always at breakfast time) packed with eggs and fresh veggies most days of the week. We started looking at ingredient lists of the store-bought flour tortillas and wondered if we could make these with healthier local ingredients. We’ve been searching for a while and recently found this amazing tortilla recipe at America’s Test Kitchen and fell in love with it. It’s super easy, especially if you follow our adaptations and do it in the food processor. You guys have to give this one a try… we are never going back!
Homemade Flour Tortillas
2 3/4 cup all-purpose flour
1 1/2 tsp salt
6 Tbsp (3 oz) pork lard
3/4 cups plus 2 Tbsp warm water (temp at 110F)
1/2 tsp oil or lard
DIRECTIONS
1. Combine flour and salt in a food processor. Add the lard and pulse until the mixture is well blended and resembles white coarse cornmeal.
2. While pulsing the food processor, slowly pour the warm water into the mixture.
3. Pour out your dough onto a floured surface and knead a few times until a cohesive ball of dough forms.
4. Divide the dough into 12 sections and chilled in the fridge in a covered container for at least 30 minutes.
6. On a floured surface, start rolling out the dough into ~ 8 inch rounds with a rolling pin.
5. Heat a skillet over medium heat. Place a 1/2 tsp oil or lard on the surface. When you see the first signs of smoke, the skillet is hot enough to start cooking tortillas.
7. Place a tortilla on the hot skillet and cook until bubbles start to form on the surface, about a minute. Flip the tortilla to cook the other side until golden brown, about a minute.
8. Remove the tortilla from the skillet and repeat with the remaining tortillas.
9. Enjoy!
These store well in a zip-lock bag in the fridge for up to a week and will probably freeze well too!