Handmade flour tortillas
( MAKES 20 )
Photo by Tam West
Handmade, hand-rolled tortillas are simple and fun to make and are used in a myriad of ways in Mexican dishes. Don’t worry if yours are not perfectly round, my first attempts looked more like a map of Australia. Try them with Puerco pibil, a popular slow-roasted Mexican pork dish. Tortillas are also good rolled and filled and then deep-fried - known as tacquitos. Try your tacquitos filled with Barbecue chilli chicken. Serve with guacamole and tomato sherry salsa for dipping.
- Put flour, baking powder and lard in a large bowl, rub in with fingertips until mixture resembles breadcrumbs.
- Make a well in the centre, add water and salt, mix until combined. Turn on to a lightly floured bench, knead until smooth. Wrap in plastic wrap and rest at room temperature for 30 minutes.
- Heat a large frying pan or barbecue hot plate to a medium heat.
- Use a rolling pin to roll a tablespoonful of dough into a 15cm-diameter circle. Cook on the dry, un-oiled surface, turning once, until just coloured (about 1 to 2 minutes on each side). Repeat with remaining dough.
- Cover the cooked tortillas with a tea towel and set aside to steam.