Actually, lard is demonized far more than it should be.  Vegetable shortening is plain and simply hydrogenated, saturated fat, which equates to transfats, and as such, is really not good for you.  Meanwhile, lard gives far better results across the board (for example, pastry chefs swear by lard and say it produces a far better crust than vegetable shortening).

So, I will stand up with you and say, yay for lard!  If you're going to use a fat, anyway, the least you can do is use the best one for the job.

Meanwhile, I'll repost this link from this discussion.  Lard.  It's really not that bad!

Thank you for the lovely story,photos and recipe! My husband loves and eats a lot of tortillas!  He spent a lot of time in Mexico as a kid so he loves the food and has the nack to speak spanish like a native!  I remember when I was growing up there was always a little red box of lard in the frig!  Also I have been reading lately how if compared probably is better for you than butter!!  Thank you very much for your recipe..all that I have noticed in a recipe that I use that I didn't like seem to have been solved in your findings!  I can't wait to make these...Thanks Again, Sylvia 

Thanks so much!  This post definitely brightened my day!  I grew up in San Antonio and I just recently moved to Oklahoma City where, needless to say, the tortillas are lacking.  You just don't get that fluffy floury texture in the store bought tortillas.  Most of them are waxy and horrible.  I've been trying to replicate all of the delicious breakfast tacos i ate while growing up, but without the tortilla, it's just not the same.  I'd kill for a good bean and cheese taco right now!  Definitely making these this weekend.

Fat free? 2%? Whole? It must make a difference...

These look great.  Have you tried adapting this recipe to make tortillas with Whole Wheat flour?

Tried this out today and it rocked!  My wife and I were noming these up!  Thank you for sharing!

Go Lard!

Kevin

I like using basic, real ingredients as well. Like lard. However, years ago when I was in the army and stationed in Germany, I was attending a local beer festival with some German friends. They brought me back a snack, it looked like mashed potatoes on rye bread. But it wasn't mashed potatoes, it was lard. The Germans use it as a butter-like spread. But sheesh, the stuff coats your mouth so horridly. A bit off-topic, but it's a funny memory for me.

This sounds incredible! I am dying to try this because I'm living in a dorm with a stove but no oven - I have a decent pan that I think would work for this, but I have a question: could this be mixed by hand? Because I also don't have a stand mixer. Well, I do back in the states but I want to make these here and now, and unfortunately I can't invest in too many small appliances (much as I'd like to). Great post, and beautiful pictures!

Consider that tortillas and other flat breads (as well as everything else ever eaten) used to be made before the stand mixer existed...before electricity existed. Use your hands.

Gothicgirl, your recipe is going into my file of 'to-do-tortillas'. I've been saving tortilla recipes for a long time but . . . I really want some tricks on making corn tortillas. Anyone have any? I lived in Mexico for a while so I miss the real thing.   Anet

P.S. I grew up on either good 'ole lard or the real thing, butter . . . in Wisconsin, the dairy state! 

I tried the flour tortillas today; they were good and I only used shortening.  Cooking them on the range was a bit of a chore though (no big deal, but certainly not a quick n easy dinner) - I think I might try them in the oven where I can fit more at one time, on the baking tiles.

Hullaf - re: the corn tortillas - what do you mean, tricks?  Have you ever made them?  The basic formula is masa harina (widely available), salt, and water - the masa harina can usually be found in the hispanic section of the supermarket and the bag should have a recipe for the dough on the bag.  I've made them several times but not impressed with the flavor; I don't have access to very fresh masa.

'rcrabtree' - I have bought the masa harina (a bag of the local brand here is called Maseca) and made the tortillas but they're just so-so for taste, texture, etc.  I lived in Mexico 25-30 years ago and the tortillas were made from the local grocery store bag of 'masa harina'; I don't remember the brand name.   

I asked for "tricks" -- meaning specific recipe methods or ingredients to making the CORN tortillas like 'gothicgirl' has written above for the flour ones. I know it's probably similar and the rolling out is important -- I had a tortilla maker once but it's long gone. I might try your way of using the (pizza) stone in the oven, similar to how it works well for making pitas. And real manteca/lard too. It gets me curious just talking about it so I might try it soon.  I miss the real corn tortilla - and the nice memories of Mexico.   Anet

Anet,

Corn tortillas made with masa harina won't have the taste or texture of those made from fresh masa, but they're still pretty good.  Traditional corn tortillas are not made with salt or lard and are cooked on the stovetop, not the oven.  There aren't any tricks.  If you really want lard, make tamales.

cb

I just registered an account just to say thank you.  As soon as I saw this recipe I knew I had to try it.  I don't have a stand mixer but figured these things have been made by hand for hundreds of years.  I didn't let them rest as you suggested and to be honest I don't know that they could've turned out better.  Thank you so much for this delicious recipe - and damn you for increasing my lard intake :P.

SouthCentral TX here.  Thanks for posting this recipe.  I am also guilty of experimenting with oil (BTW, yuck!) in an attempt to make my flour tortillas...well, not healthy, just LESS unhealthy.  I guess manteca is the logical next step towards extreme tortillas, as the shortening tends to produce pretty good ones.   I've never noticed the fishy smell, but maybe I'm just used to it!  

But I have to admit that the milk threw me for a loop.  I have never tried milk in my tortillas, but I am so motivated to do so by your photos.  Beautiful tortillas.  Unbelievable.  So I'm in.  I'll be knocking a few dozen of these out tomorrow!

   My family is very happy with them. They were easy and very yummy as you can tell!

Audra, is that a left over on the plate??? A perfect looking taco!

Eric

Could butter be substituted for lard or vegetable shortening?