It is hard to imagine that smashed beans with a color profile like this:
could have a flavor profile like this:
but it does.
For six tortillas:
2 cups sifted a/p flour
1 tablespoon lard or lard/shortening mix
1 level teaspoon salt
1 level teaspoon baking powder
1 cup warm water adjusted to achieve a soft but still stiff dough, that is, not sticky.
Get the fat into the flour however you wish except by melting, whatareyou insane? In this case, a wedge of lard was lobbed off and rubbed into the flour by hand because I like doing that. The lard is smashed between fingertips then rapidly removed by rubbing un-fattened flour through the fingers, then the fat globs continually attacked in this manner, smashing and rapidly clearing from fingertips, until there are no more noticeable fat globs to smash. Ta daaaaaa.
Then the salt is added, then the baking powder, and last the water in increments, mixing as you go, until the desired softness and workability is achieved.
Roll out and fry in a pan pre-heated to medium hot. Cooking takes no more than 45 seconds to one minute per side. Stack and cover.
You can buy cheap-ass styrofoam tortilla warmers that work very well or you can buy very attractive ceramic tortilla warmers costing upward to $60.00 to over $100.00 depending on the degree of artistic design. I use a plate and an overturned bowl for service and then store the remainder in a plastic bag, but that's me, I got no class.
I weighed these little guys just for fun. They are 3oz each.
Six tortilly-yuhs.
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