We love homemade flour tortillas made with whole wheat and bacon
grease. They're so flavorful and perfect for scooping up and eating
refried beans Mexican-style. But they're a little too thick for making
sandwich wraps. Adding a little water will make the dough a little
easier to roll out, but it's not that alone. You also need a little more
fat.
Tortillas for Wraps
3 cups flour
1 teaspoon salt
1/3 cup lard
1 cup water
Combine the flour and salt together and cut in the lard until the
mixture is crumbly. Stir in the water and knead for five minutes.
Divide the dough into twelve balls. These tortillas are to be rolled
very thin so that they will work well for wraps. As such, a tortilla
press will not work here. Roll tortillas out and cook on a cast-iron
skillet.
If you wish to make colored tortillas, mix in about a tablespoon of
spinach or tomato powder with the water before adding to the flour
mixture.
Cinnamon Crispas
One batch of tortillas
1/2 cup sugar
1 teaspoon cinnamon
oil for frying
Pour oil two inches deep in a large skillet and heat oil to 375
degrees. (A kernel of popcorn will pop at 350 degrees.) As oil is
heating, cut tortillas into 1" strips or wedges. Fry in hot oil 3-5
pieces at a time for 2 minutes, turning once halfway through. Remove
and drain on paper towels. Sprinkle with cinnamon-sugar mixture. Serve
immediately.
The regular flour tortillas work very well in this recipe. The wrap
tortillas are just thinner, lighter, and crispier and cook more quickly.
Links to related posts:
Tortillas
Rendering Lard
Flour
5.15.20
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