Many of us prefer flour tortillas to corn tortillas. Its ok to admit it. Yes, we know many people consider corn more authentically Mexican, but its not true. Corn tortillas may be more prevalent throughout Mexico, but flour tortillas originated in the northern states, Sonora in particular. They are an integral part of the regions cuisines (per The Washington Post).
Perhaps flour tortillas are preferred because were more accustomed to them, but it could be the fat. Corn tortillas dont have any fat in them, and traditionally they are made on a comal so hot theres no need to use oil (per Cocina Alcazar). Since we know that fat is key to tastiness, it stands to reason we prefer the tortilla with a bit of fat on the ingredients list (per Purdue University). Tortillas are inexpensive and widely available, so for the most part, we buy them premade. But, they are easy, uncomplicated bread to make at home. A fun project to include kids in, and youll feel delightedly accomplished when your tortilla billows into a pillow of toasty goodness before your eyes.
Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3. The resting period improves the texture of the dough by giving the flour time to absorb the water.
Many of us prefer flour tortillas to corn tortillas. Its ok to admit it. Yes, we know many people consider corn more authentically Mexican, but its not true. Corn tortillas may be more prevalent throughout Mexico, but flour tortillas originated in the northern states, Sonora in particular. They are an integral part of the regions cuisines (per The Washington Post).
Perhaps flour tortillas are preferred because were more accustomed to them, but it could be the fat. Corn tortillas dont have any fat in them, and traditionally they are made on a comal so hot theres no need to use oil (per Cocina Alcazar). Since we know that fat is key to tastiness, it stands to reason we prefer the tortilla with a bit of fat on the ingredients list (per Purdue University). Tortillas are inexpensive and widely available, so for the most part, we buy them premade. But, they are easy, uncomplicated bread to make at home. A fun project to include kids in, and youll feel delightedly accomplished when your tortilla billows into a pillow of toasty goodness before your eyes.
Lard is the traditional choice for making flour tortillas, and it is a healthier choice than you might think. Global News gives us the rundown on butter versus lard nutrition. It turns out lard has less of the bad and more of the good stuff: 5 grams of saturated fat, 5.7 grams of monounsaturated fat, and .12 grams of omega-3 fatty acids. Butter comes in second, with 7.5 grams of saturated fat, 3 grams of monounsaturated fat, and .05 grams of omega-3 fatty acid. But, though lard has more monounsaturated fat and omega-3 fatty acids than butter, its still not as healthful for everyday use as olive oil.
Its our inclination to choose the healthiest oil we know for most recipes, but dont pour your olive oil too fast. Liquid fat is not what you want for making tortilla dough. Danny Mena tells Epicurious that to make a proper flour tortilla; you need to use a fat that stays solid at room temperature. Unlike lard, butter and oils contain water. Water will alter the ratio of fat to flour, which can change the texture of the dough. Though shortening is also solid, if you are health conscious, making your quesadillas with hydrogenated oils, and probably palm oil, is a no-go.
The best way to freeze flour tortillas is to place a piece of parchment/baking paper between them so they don’t stick together. You can also take out as many as you need and keep the rest frozen when you need them. Stack them and wrap in plastic wrap and seal in a large freezer bag. They will keep in the freezer for up to 6 months. Defrost at room temperature or in the fridge.
Where it is certainly easier to use, you don’t need the kind of traditional tortilla press that you see when tortillas are made, just a simple rolling pin can achieve the same result.
Before I serve the tortillas, I like to char them which also warms them. This can be done by putting them directly over your gas stove flame one at a time. If you don’t have a gas stove, you can broil them or use a kitchen blow torch. The char adds a lovely smoky flavor to the tortilla.
No Lard Flour Tortillas are a vegetarian/vegan alternative to the traditional recipe that uses lard or shortening. Use them for all your favorite dishes like quesadillas, tacos and fajitas. Coconut oil is a great substitution for lard because it has the same consistency to make the tortillas vegetarian and vegan. But they will not taste like coconut.
Flour tortillas are derived from corn tortillas that are popular for tacos, taquitos and enchiladas. Corn tortillas are made in the same way as flour, but only with corn flour and water making them gluten free and healthy.
Homemade flour tortillas.I know lard is used,but I LOVE butter!#tortilla#homemade
FAQ
Do you have to use lard in tortillas?
Do tortillas need fat?
Are store-bought tortillas made with lard?
What makes tortillas stick together?
Is lard good for tortillas?
Lard is traditional. It can give tortillas a meaty flavor, depending on the kind you use. Tortillas made with lard are pliable, soft, and best used in savory dishes. Lard isn’t suitable for vegetarians, though. If you or someone you’re cooking for is a non-meat eater, choose one of the other three options. Butter imparts a rich, creamy flavor.
Can eating tortilla help with weight loss?
Tortilla can be a good option for weight loss as long as it contains whole grains. As compared to white flour, it has way less fat and calories. It is also important which foods are in the inside; you must prefer lean meats, such as poultry or fish, and use many vegetables.
Can you cook tortillas with lard?
Reheat in an ungreased skillet, or for a few seconds in the microwave. Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3.
Should you use pork fat or lard in tortillas?
But when it comes to this last ingredient, experts say you should keep your eye out for a very specific indication. Pork fat or lard, according to Laurent Tourondel, is far superior for the flavor and texture of the final tortilla. Using enough, he says, will keep them tender and moist.