Just like the Quick 1 Hour Hamburger Buns (https://athomewiththeresa.com/2020/07/03/1-hour-hamburger-buns/), this recipe came at a time when I couldn’t find flour tortillas at the grocery stores to make enchiladas.
One of our favorite dish at home is this Chicken Enchilada (https://athomewiththeresa.com/2020/06/11/sour-cream-chicken-enchiladas-magnolia-table/). Due to shortages, distribution problems, or hoarding, during this pandemic, I couldn’t find flour tortillas to make this dish, but I always have flour in my pantry. So I decided to prepare tortillas from scratch. I only need 10 so it will be easy, as my son is willing to play with the rolling pin to flatten the dough into rounds.
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup bacon fat, lard, or shortening
2/3 cup water
- In a medium bowl, stir together flour, salt, and baking powder. Cut in bacon grease into flour mixture until mixture resembles coarse crumbs.
- Stir in water until a loose dough forms. Turn out onto floured surface and knead until smooth, about 2 minutes.
- Divide into 8 equal pieces and roll each portion into a ball. Cover balls with plastic and let rest 20 minutes.
- Heat a large cast-iron skillet over medium heat. On a floured surface, using a rolling pin, roll one ball into a 9″ round. Transfer round to preheated skillet and cook until dough bubbles and develops golden spots on the bottom, about 40 seconds. Flip tortilla and cook until second side develops golden spots. Transfer to a plate and cover with a clean dish towel to keep warm. Repeat with remaining dough.
1. Add all ingredients into the mixing bowl. Cover and place the measuring cup in the lid. Set to 2 minutes/KNEAD.
2. Follow above instructions from #3 onwards.