Tortilla shells, easier than you would think!

I have posted my tortilla shell recipe before, but that was before my fabulous new camera. Translation being, it was in desperate need of some updating! The recipe is the same, after all, they still turn out perfectly every time I make them so why change it? I love not having to buy shells anymore, I can’t remember the last time I even glanced at them in the store much less had to pick some up. It’s a nice feeling, why not give it a try and see what I’m saying? You know you want to!

Tortilla Shells                  15 tortilla shells at 24 carbs each

4 C. flour                                                        2 Tbs. lard ( yes, the good stuff )

1 tsp. salt                                                        1  1/2 C.  water

2 tsp. baking powder

 

  • Start by mixing the flour, salt, and baking powder together.

Homemade Tortilla Shells ~ From a Montana Front Porch

  • Mix the lard in with your fingers until the flour gets somewhat crumbly, like so…

Homemade Tortilla Shells ~ From a Montana Front Porch

  • Add water and mix until the dough starts to come together, then dump out onto the counter and knead well.

Homemade Tortilla Shells ~ From a Montana Front Porch

  • Once it’s well kneaded, divide into 15 pieces about this size…

Homemade Tortilla Shells ~ From a Montana Front Porch

(and no I have no clue why my hands are so red so lets just keep moving forward shall we?)

Must have pan! ~ From a Montana Front Porch

Oh my love, my beautiful cast iron love!

  • Take your trusty rolling-pin and try your hardest to roll those dough balls into circles. Personally, I like that mine never turn out to be perfect circles, it shows they are homemade!

Homemade Tortilla Shells ~ From a Motana Front Porch

  • Your pan should be hot by the time your first shell is rolled out. Place it in the pan but don’t walk too far away. These only take a couple of seconds on each side once your pan is hot enough.

Homemade Tortilla Shells ~ From a Montana Front Porch

Amazing fresh. Pretty darn good after being frozen too. I like to double the recipe and freeze the extra. Breakfast burritos, lunch tacos, dinner enchiladas…. Oh the possibilities!

Love from here,

Bobbie

*This post contains affiliate links which simply means, if you click on one of the, I earn a few cents for chicken feed at no expense to you.*

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6 thoughts on “Tortilla shells, easier than you would think!

  1. A couple of questions…I mean, few:
    1. Why is your hand beet red?? LOL Just kidding…
    2. So what is your new fancy-schmancy camera? Holding out on us, eh?
    3. I absolutely LOVE your “veteran” cast iron skillet… The seasoning! Nice!

    It’s wonderful you make your own tortillas… Betcha Hubby loves them!

    • 1. The hand is a big mystery to me, I keep looking at them now to determine if it was a freak thing or if they are like that all the time! So far it appears it was a one time occurrence . PHEW!!
      2. The new camera is a Nikon Coolpix, small enough to take everywhere, but with an amazingly clear picture! I love it! 🙂
      3. Oh my cast iron!! I LOVE that skillet! I have had years to get it to it’s seasoned perfection. And I watch visiting family with an eagle eye when they offer to do the dishes…ok, so I’m bad enough that I don’t let others wash it! 😉
      4. Hubby and kiddos alike love the tortillas! 🙂
      I love your questions! hahaha!

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