Mix the flour and salt in a large bowl.
Cut the solid (NOT melted) lard into the flour- much like if you were making a pastry or pie crust. I usually start with a fork and end up using my hands to mash all the little coconut oil balls into the flour. It’s going to be lumpy, and that’s OK. Just try to keep the lumps small.
Slowly add the milk until the mixture begins to form a ball. Knead for 2 minutes, and then cover the dough and allow it to rest for 20 minutes. One of the reasons I love this recipe is that it always seems to be the perfect ration of flour to liquid. I rarely, if ever, have to add extra flour or water to make a knead-able, dough consistency. But, be ready to adjust as needed, as climate and flour variety can play a part in this.
Divide it into 8 balls. Roll each ball as thin as you can in a circular-ish shape. (Even if you like thick tortillas, they will end up puffing when you cook them.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (371g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 330 (76%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 58.4mg||18 %|
|Sodium 1880.5mg||65 %|
|Potassium 487.9mg||13 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.4g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 435
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