Flour Tortillas

From: Rick Bayless, Video

Ingredients

• 3/4 pound (12 oz) all-purpose flour
• 1/4 C + 1 Tablespoon (5 Tbsp) lard, best rendered from back fat
• 3/4 teaspoon salt
• 3/4 cup very warm water

Directions

1. Combine 12oz flour, 3/4 tsp salt, and the lard in a food processor, pulsing a few times until the fat is distributed in the flour in little pea size.
2. While the food processor is running, slowly pour in the warm water, and keep running until the mixture forms into a dough
3. Scoop the dough onto a work surface and form into a long rectangle. Divide into 12 pieces and roll into little balls. Set onto a floured plate and cover with plastic wrap. Let rest for 1 hour (minimum 30 min).
4. Heat a cast iron skillet over medium high heat
5. Lightly flour a surface and roll out one little ball until it's about 7 inches across. Lay the tortilla onto the ungreased skillet and cook for 30-45s. Flip when one side has brown spots and cook the other side for another 30-45 seconds until the other side is also browned. 
6. Place the freshly cooked tortilla in a towel line bowl, covering it to steam, while you finish the rest of the tortillas.

Notes: I made this out of the porky lard from the last bit of the rendered leaf lard and it turned out great. Wonderful flavor. Tortilla has a great chewy texture that J loved. Better than tortilla land!