Homemade Flour Tortillas
I don’t know where I got it into my head that a flour tortilla is a hard or complex thing to make. Perhaps it was hearing about a few, failed attempts from friends or not really knowing how I felt about lard. But really, authentic tortillas were made with what was available so why shouldn’t I make a tortilla that’s “Authentic to me?”
But do I use butter? Do I need lard? Will oil be gross? Should I use milk? Buttermilk? Water? Will baking powder make them into a pancake? So many questions…
Gosh, life is just too short to allow a flour tortilla to stress you out that much so I just went for it. I ended up making two batches, one with butter and one with oil. They were both delicious and easy although the ones with oil actually won the day while the buttery ones reminded me just a bit too much of pie crust.
While it takes a little more effort to make these than opening a bag of store-bought, leftovers hold well and once you try a fresh tortilla, you’ll wonder what in the world you’ve been doing paying $2.99 for soft cardboard that squeaks between your teeth like a Wisconsin cheese curd but has the flavor of a floor mat. Talk about elevating everything from a simple egg taco to carne asada these tortillas are what your life has been missing.