My husband has been experimenting with these and he has done a good job each time. If chipotle is used the tortillas will be red in color.
- 1 cup white flour
- 1/2 cup water
- 1 1/2 tbs lard
- 1 1/2 tbs vegetable oil
- 1/2 teaspoon chipotle pepper or other seasoning
- 1/2 teaspoon salt
- Blend the flour, chipotle pepper and salt. Cut in the lard until fine, with a fork or a pastry cutter. Make a well in the center and add the water and oil. Blend together and knead the dough until it is very elastic. The dough will be wet. Cut into about 6 equal pieces. Roll each tortilla into thin large circles with a rolling pin on a well floured surface. On a hot griddle pan without any grease. add a tortilla and grill each side until done. The top surface will bubble and on the bottom surface the bubbles will brown up. About 1 minute for each side. Cooking too long will turn them crispy. --Fred pokes the top bubbles to deflate so that the surface can cook evenly.
- In the States, I often made mini pizzas with large flour tortillas purchased from Sams Club. I brush olive oil onto each surface, then add fresh spinach, perhaps some cooked mushrooms, chopped dried tomatoes, crumbled goat cheese, blue cheese, or shredded cheese--or some other toppings. I then drizzle a little oil all over the top and bake just until the tortillas are crisp. A great quick lunch or appetizer. Slice into quarters with a pizza cutter.