Homemade Tortillas

We love mexican food around here. We eat it almost every day, usually in the form of simple cheese quesadillas for lunch. Since we can go through a package a day, naturally we ran out. I had 2 options: run out to the store with all the kids or try and make them myself (going without and having something else for lunch was not an option. I was having a craving.) So we thought we would try making them, something I have never done before. It was the easiest thing to do! It was tricky trying to get them really thin and round, but I think technique will come the more I make them. They turned out really delicious and we even had some fun shaping them like hearts.

(salsa verde - my secret addiction) 

I will have to try making this next, as we (and when I say we I really mean me) go through a jar a week! 

I know, I think I have a problem.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons your choice of lard, margarine or butter
• 1 1/2 cups water

Directions

1. Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
2. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side; continue rolling and cooking the remaining dough.

(I didn't quite get 24 out of the batch, but maybe that is because I made them big, or because I didn't get them really thin.)