Corn Tortilla With Lard Recipe

Corn Tortillas Made With Fat Mexican Please

WEBJul 31, 2020 · Instructions. Add 2 cups Masa Harina, 2 tablespoons lard, and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water …

Rating: 4.8/5(19)
1. Add 2 cups Masa Harina, 2 tablespoons lard, and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
2. Separate the dough into golf ball sized chunks -- this will make tortillas approximately 4 inches across. Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces
3. Heat a skillet or comal to medium-high heat. Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
4. Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.

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Keto Corn Tortilla SeriousKeto

WEBSep 24, 2019 · Whisk all of your dry ingredients together. Add the two extracts and pork lard to your reserved corn liquid and microwave to …

1. Drain the "juice" from the corn and save for later.
2. Arrange the corn on a baking sheet, lined with parchment paper or a silicone mat and broil on high on the top rack of your oven. Cook until the corn is golden brown (10-20 minutes depending on your oven).
3. Whisk all of your dry ingredients together.
4. Add the two extracts and pork lard to your reserved corn liquid and microwave to melt the lard.

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Keto Corn Tortillas – Low Carb & GlutenFree

WEBMar 5, 2019 · Instructions. 1.) Combine all the dry ingredients – almond flour, masa flour, psyllium husk, xantham gum, garlic, cumin, salt- in a …

1. ) Combine all the dry ingredients – almond flour, masa flour, psyllium husk, xantham gum, garlic, cumin, salt- in a food processor. Blend for 30 seconds until evenly combined and ground into a fine powder.
2. id=”instruction-step-2″>2.) Whisk together egg, warm water, and amoretti sweet corn extract in a seperate bowl. Add to your food processor and pulse until a round dough ball forms.
3. “instruction-step-3″>3.) Take your dough ball out (careful not to touch the blades!) and place in a well greased (lightly sprayed with avacado oil) seran wrap. Squeeze the dough ball around a bit in the seran wrap to make a thick disc shape. Place Dough in the fridge for 5 minutes.
4. truction-step-4″>4.) Prepare your parchment paper for rolling on the counter. Place a silipat mat or a damp paper towel underneath the parchment paper to keep it from sliding around underneath the dough. Cut a large piece of seran wrap and lightly spray with avacado oil spray. Set aside.

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