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.
- Mix the lard in with your fingers until the flour gets somewhat crumbly, like so…
- Add water and mix until the dough starts to come together, then dump out onto the counter and knead well.
- Once it’s well kneaded, divide into 15 pieces about this size…
(and no I have no clue why my hands are so red so lets just keep moving forward shall we?)
- At this point turn your cast iron skillet on medium heat so it’s ready for you.
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!
- 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.
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,
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