Here’s
how my
mom makes these
flour tortillas. They are good so I thought I should
share the
wealth.
Cut
lard into flour and salt until
mixture is
uniform,
crumbly consistency. Add water, 1
tablespoon at a time, until all flour is
moist and mixture is easily
formed into a
ball. Divide ball into
12 equal pieces.
Shape into balls. Cover and let rest for 20
minutes.
Roll each ball on a
floured surface into a six-inch circle.
Heat a
large skillet over medium-high heat. Cook each tortilla in the
UNGREASED skillet until edges begin to dry and blisters form. Turn and
cook on the other side until dry.