Corn Tortillas

[MacKenzie]

Made a different recipe today and I like. Added lard to the recipe. I think next time I'll try butter to see which I like better. The recipe can be found here:

 

http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas

 

Tip: Make the tortillas thin especially if they are going to be used for chips.

 

After making the tortillas spray both sides with oil and sprinkle with salt and whatever spices you'd like.

Stack the tortillas.

Cut into 6 wedges.

 

Spread on baking sheet so that the wedges do not touch each other.

Bake @350 F for about 20 mins.

Be careful not to burn them.

 

If need be sprinkle with more salt while they are still very hot.

 

 

While you are waiting for dinner to cook and a few as an appetizer with some salsa.

 

 

 

 

[bryan]

I would stay with the lard. I think it gives more of a Tex-Mex and southern flavor. Plus it just taste so damm good.

Butter will burn and turn dirty brown real easy. A little lard in the butter will put the burn off some... but I like lard.

Just my age I guess. All my folks lived to 90 and over. Drinking, smoking, lard, milk, and all other things said not to be good for us.

Just goes to show all good things are bad. Life is good.

 

You sure do good work.

[MacKenzie]

Thanks for that tip Cook_Shack. The recipe said oil, lard or butter. I used lard thinking that it would be good.   

[ckreef]

Interesting, never made homemade tortillas.

I keep making that statement. I need to tighten up - LOL

[bryan]

SEE I told you you are a super cook.

[tinyfish]

Very nice. I will have to give it a try.

[CeramicChef]

Nicely done, MacKenzie!  

[skreef]

Love chips and salsa..they look perfect.great job