Mexico Style Flour Tortillas

Prep Time 1

Servings 12 Tortillas

MAKE DOUGH If you are weighing your ingredients you can do this in the same bowl no need to use separate bowls.Combine flour and salt in a stand mixer with the paddle attachment and mix to combine. Add in the lard or shortening (weigh it after you mix the flour and salt in the same bowl) into flour mixture and mix until mixture resembles coarse meal. About 1-2 minutes. Add in water and mix until combined.
FORM BALLS Turn dough out onto clean surface and knead briefly to form smooth, cohesive ball. Roll 2½ tablespoons or 59grams of dough into balls. Transfer balls to plate or container, and cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days. Refrigerating them is very necessary. I make a lot and put the ones I don’t make into the fridge until I want to make more a few days later.
COOK TORTILLAS Working on lightly floured surface, roll balls to 8-inch rounds. Heat oil in large nonstick skillet or cast iron skillet over medium-low heat until just smoking. Wipe out skillet with paper towels. Lay 1 round in skillet and cook until surface begins to bubble, about 1 minute. Flip and cook until browned and puffed, about 1 minute. Transfer to plate and cover with kitchen towel. Repeat with remaining rounds. Serve.