Flour Tortillas from the Lady of the Hacienda

The first thing that you must do is to save and refrigerate all of your bacon and/or pork drippings. Make sure that they are solid, not watery. Next, use Harina La Piña Brand Flour, though white enriched all-purpose flour is acceptable. Do not use a rolling pin with handles. Use one without handles. For some reason, it works better. Also, use the palm of your hands to make rather flat balls.

Ingredients:

3 cups of flour

1 1/2 teaspoons baking powder

1/2 teaspoon of salt

1/2 cup of solidified pork drippings, or bacon grease, or pork lard

2 cups of boiling water

Directions:

In a large bowl, mix together all ingredients except the water. Use your fingers to mix in the lard. Adding water a little at a time, mix the flour with a large spoon. Sprinkle flour on a cutting board or marble top. Transfer the dough to the board and knead until the dough until it is no longer sticky. Add more flour if necessary. Now make balls (the larger the balls, the larger the tortillas). Put all the balls back into the mixing bowl, and let them sit for about 10 minutes or so.

Sprinkle flour on the cutting board. Flatten balls with the palm of your hand. Using the rolling pin, roll out from the center and keep rotating until they are as fat or as thin as you want your tortilla to be.

Transfer the tortillas to a medium-hot griddle and cook them until bubbles form, less than a minute. Flip over and cook the other side. Keep the tortillas warm under a towel or on a tortilla warmer until they are ready to eat. Make sure you sneak one and put some butter on it and eat it in three bites