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No matter how much I kidded myself into thinking they were thin enough when pressed, the resulting pitas should have clued me in. (Yes they'll still taste great and will be good for gorditas, tortas, or carnitas, but they won't be that nice thin "tortilla consistency.") #5. Your tortillas will be crispy and black before they're cooked if you use a high heat. So a brief recap: Now, here's how you know when you've mastered it: your tortilla will bubble.

A tortilla press is designed for corn tortillas and really only works for them.

¾ to 1 cup of very hot water (near or actually boiling) 1. Turn over the tortilla, and wait until it inflates a bit; continue beating the bubbles into submission. Store the tortillas in tortilla holder, covered container, or wrapped in a towel.

Grab the button here and come join us, or just link to another site with a recipe you're going to try... ***UPDATE January 17, 2011 I've used all butter (when I ran out of lard) and they were delicious! I'm sure the recipe has a lot to do with it, but I'm learning it's more about technique. If you've never made tortillas, watch the video two or three times (and cry when your first attempt doesn't turn out like hers... Knead/Mix the dough for 5 full minutes, and form a ball. Cover the dough with a kitchen towel, and allow it to rest for 15 to 20 minutes. Cut the dough into 8 pieces for burrito-sized tortillas, or 12 pieces for regular small tortillas, and roll the pieces into little balls. Turn it 45 degrees again to the right until you creat a circle of the desired size (if this makes your head spin, just watch the video). Place the tortilla on a hot comal, griddle pan, or cast-iron skillet until it forms small bubbles on the uncooked side of the tortilla.

I also did them with 1/2 lard and 1/2 olive oil once, but I didn't like the results as much -- they were crispier and not as tender. Here are 5 tips I learned through failed attempt after failed attempt. and then call everyone you know and rejoice on the day when you have mastered it). Add the salt, baking powder, and fat without stirring. Little by little, pour the very hot water over the ingredients and mix them with your hands (or dough attachment in your stand mixer), measuring the quantity of water until you reach the desired texture. Play whack-a-mole with the tortilla (push the air out of the bubbles as they pop up).

Oh perfect holder of all things edible: fajitas; tacos; Greek chicken; Nutella; leftover casserole with sour cream (don't diss it 'til you try it); banana, with peanut butter and honey; and even (lightning, please don't strike me)... You see, for 10 years I thought it was about the perfect recipe. Crisco is greasy, flavorless, and dare I go into the heart-clogging, artery-plugging, cholesterol-raising, heinous disgustingness that is the hardened hydrogenated polysaturated spreadable manufactured soybean fat? Ask a butcher at a meat market [not a box grocery store] for grass fed pork leaf lard. I've got three or four recipes that are all pretty good. But, you've got to start with some recipe, so the one I consistently use nowadays is translated and adapted from Blanca Díaz's magnificent how-to video on You Tube. Lift up the oval and turn it to the right 45 degrees, and roll it out again.

I thought it was a fluke, so I tried it again on October 12, 2010 and was stricken by my repeated success. (I've frozen them after rolling both before and after cooking: they taste about the same, with a slight preference for freezing raw). If it's in a tub, then it's hydrogenated just like "vegetable shortening." You can easily make it at home in a crock pot. You're not killing yeast here, so get it as hot as you can. There is a qualitative difference between tortilla dough kneaded "until combined and smooth," and tortilla dough kneaded for a full five minutes. (I use my Kitchen Aid with the dough hook and love the results, but I've successfully done it by hand before). Now I know you'll be wanting a recipe, and I can say...

You could also keep them warm in a low-temperature oven.

These tortillas can be reheated the next day; store them in the refrigerator for up to a week.

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