If you grew up in a Hispanic household, these are not the typical tortillas you may have been used to. I use ghee instead of lard because I think ghee tastes better but you can substitute with lard if you please. I recall my mom, grandmother and aunts making flour tortillas regularly and adjacent to the stove or on a table was a dish filled with butter. We would lather up the freshly warm tortilla with butter, roll them up and eat them as quickly as they were being made. Those were great memories, my grandmother and aunt are no longer with us but I still remember the wonderful food they used to make.
This recipe is easy and quick to make because you are using a stand mixer instead of your hands to mix the dough. I know it’s not the traditional way of mixing the dough but hey, some of us work full time and don’t always have much time. The recipe calls for ghee which is a classified butter where the liquid portion is separated from the fat then allowed to cook and solidified. If you can’t get any ghee, you can use another fat like butter or lard. This recipe also calls for the dough to rest before rolling out the tortillas but you can bypass that step if you wish. I just think the dough is easier to handle with a resting time. Depending on the size of tortillas you make, you can get anywhere between 8 to 12 tortillas. I really think you will enjoy these, I hope you give them a try!
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Alright, let’s get cooking!