Show: Guy's
Big Bite Episode: Fieri's Fishin for Compliments
Total Time:
1 hr 27 min
Prep
20 min
Inactive
1 hr 0 min
Cook
7 min
Yield:
8 (8 to 9-inch diameter) tortillas
In the bowl of a food processor fitted with the bottom
blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times
to combine. Add in the cold lard and butter and pulse until the mix resembles
cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse
until a dough ball forms.
Turn the dough out onto a well-floured board and knead until the dough is
elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf
shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room
temperature for 1 hour.
Cut the dough into 8 equal pieces. Working with one at a time, roll into a
ball, about the size of a golf ball and dust lightly with flour. Repeat.
Place the balls, one at a time, into a well-floured tortilla press, press
down and remove. You should have a 6-inch disc at this point. Place the disc on
a floured board and roll out to 8 to 9-inch in diameter and almost paper thin,
lightly dusting with flour and turning as needed. You can stack them, separated
by waxed paper.
Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas,
one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff
up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to
keep warm and pliable.