Flour Tortillas
A historical recipe from New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous.
A historical recipe
New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Project Gutenberg eBook #63283.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- 2 cups flour 1 teaspoon salt ½ teaspoon baking powder (optional) 4 tablespoons lard ½-¾ cup lukewarm water Mix dry ingredients, then work in lard until mixture is crumbly.
- Stir in the half cup of water, adding more if needed.
- Knead dough on a lightly floured board, then make into small balls, about the size of an egg.
- Let these stand covered by a tea towel for about 15 minutes.
- Then roll out to the size of a salad or luncheon plate.
- Bake on a hot, ungreased griddle for 2 minutes.
- Turn and bake for 1 minute on the other side.
- They should have a brown-freckled surface.
- Use immediately, or keep warm until serving by placing between the folds of a clean tea towel.
- If necessary, they may be refrigerated in plastic bags and reheated—but they’re better when they’re fresh.
Plating
Cookware for this recipe
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Griddle
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Wooden spoon
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Rolling pin