What can I substitute for lard in flour tortillas?

Table of Contents:

1. What can I substitute for lard in flour tortillas?
2. Why do my tortillas taste like raw flour?
3. Can you over knead tortilla dough?
4. How long does flour tortilla dough last?
5. What should tortilla dough look like?
6. Why did my tortillas come out chewy?
7. How do you make homemade serious tortillas?
8. How do I make my tortillas more chewy?
9. How do you fix chewy tortilla chips?
10. Why are my tortilla chips greasy?
11. Should you soak fries in salt water?
12. Should I soak potatoes in salt water before frying?

What can I substitute for lard in flour tortillas?

Although lard is the traditional fat used in authentic Mexican flour tortillas, you can use almost any type of fat. Substitute shortening, butter or canola oil for the lard.

Why do my tortillas taste like raw flour?

when the moisture leaves, the air inside the tortilla collapses. Chewy and raw taste. They are made in the mornings while we have coffee and BS. Then we wrap them in foil until use .

Can you over knead tortilla dough?

Just be careful not to over knead the dough. The dough will be sticky when you are done mixing it. Add just enough flour to be able to handle the dough. It should still be tacky while you knead it.

How long does flour tortilla dough last?

Keep it on the counter for up to a day, refrigerated for up to three days, frozen for up to 6 months (for best quality). In any case that you want to hold the dough, be sure that your baking powder (if using) is of the "double acting" variety.

What should tortilla dough look like?

After kneading, the tortilla dough should have a smooth texture like playdough. Form the tortilla dough into a ball, cover with plastic wrap, and let it sit for at least an hour. After the dough has had a chance to rest, it's time to check the texture.

Why did my tortillas come out chewy?

You're either not frying them enough, or not frying them at a high enough heat, or frying too much at once. Make sure to fry at 350 to 375. Do not crowd the vessel you're using as a deep fryer. The last little easy tip is to notice how when you first place the tortillas in to fry there's a lot of bubbles coming up.

How do you make homemade serious tortillas?

Ingredients

1. 2 cups all-purpose flour.
2. 1 1/2 teaspoons baking powder.
3. 1 1/2 teaspoons kosher salt.
4. 3 tablespoons lard or vegetable shortening.
5. 3/4 cups warm water (approximately 110°F)

How do I make my tortillas more chewy?

Baking powder creates the bready, chewy texture. Cooking the tortillas on a very hot skillet results in maximum tenderness.

How do you fix chewy tortilla chips?

In the oven or toaster oven: Preheat the oven to 375°F. Spread the stale tortilla chips on a single layer on a baking sheet. Place in the oven for three to five minutes, or until crisp.

Why are my tortilla chips greasy?

The masa used to make chips is extremely low in moisture. If you fry a table tortilla it will tend to stratify/flake, this increases its surface area many times over so it holds a lot of grease. Low moisture doesn't do this. So good eating tortillas are bad for frying, and good frying tortillas are bad for eating.

Should you soak fries in salt water?

Once cut transfer the potatoes to a bowl of cold salted water to soak. *Soaking in the cold water helps remove extra starch and soften the potatoes giving them a better texture and making them easier to cook.

Should I soak potatoes in salt water before frying?

Before frying potatoes, rinse them in cold water to remove starch, which can cause the potatoes to stick together during the frying process. For crispier potatoes, soak the potatoes in salt water for several minutes before cooking.