Rosie Makes Tortillas.

Sunday, while I was crock-potting my second batch of chili, I decided to make some homemade tortillas. First, I'd like to thank Kelly of Evil Shenanigans for the recipe.

Here's my mise: 2 cups all purpose flour 1/4 cup lard 1/2 teaspoon salt 1/2 teaspoon baking powder 3/4 cup warm milk Oooh. Would you just look at my mise. I have only 1/4 cup milk. (Illegible handwriting/scribble.) Good thing I know what a dough is supposed to be like.

Now, when you have a pot of lard or Crisco, how do you measure it? The recipe called for 1/4 cup, so I filled a measuring cup with 3/4 cup water and kept adding the lard until it displaced enough water to measure 1 cup. And I must say, it took the Crisco people a darn long time until they finally put their product in little measured sticks, like butter. Smart move.

I mixed the flour, salt, baking powder, and lard until crumbly.

Then I added in 1/4 cup warm milk. And I knew something wasn't quite right, so I checked the recipe again, squinted, looked harder, and yes, indeed, it said 3/4 cup milk.

So I added in an extra 1/2 cup, mixing the dough.

I turned the dough out onto a lightly floured surface, and worked it for about 5 minutes until I had a nice, smooth ball.

Separate into 12 balls and lest rest for at least 30 minutes.

After resting, I rolled the balls out into thin rounds.

One at a time, I cooked them in my iron skillet, maybe 60-90 seconds on each side.

Oooh. Lookie. I'm getting little poofy bubbles.

Oh wow. I just wrapped up a piece of tortilla with chili inside and it's really, really, good.

Now, you tell me. Which tortilla would you rather eat? I thought so. Thanks, Kelly.