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Cheradenine , 4 months ago My recipe is basically the same as this one from Rick Bayless. 12ounces /385 grams (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas 5tablespoons fresh-rendered lard (look for it at a butcher shop or Mexican market) or vegetable shortening 3/4teaspoon salt About 3/4cup very warm tap water Note that this is a low hydration recipe, the way tortillas should be, at 46% Also there is no baking powder. I can’t think of any reason to add it. Full recipe is Here including video
My recipe is basically the same as this one from Rick Bayless.
12ounces /385 grams (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5tablespoons fresh-rendered lard (look for it at a butcher shop or Mexican market) or vegetable shortening
3/4teaspoon salt
About 3/4cup very warm tap water
Note that this is a low hydration recipe, the way tortillas should be, at 46%
Also there is no baking powder. I can’t think of any reason to add it.
Full recipe is Here including video