00:03all right we're gonna jump right into this recipe and we're gonna get started on our flour tortillas
00:08the first thing you'll need is one and a half cups of all-purpose flour or 198 grams a half
00:15cup or 66 grams of masa preparata then you're gonna toss in two tablespoons or eight grams of
00:21salt this is where you'll want to grab your paddle attachment and mix your dry ingredients now of
00:27course if you don't have a mixer a whisk will do fine here now once your dry ingredients are mixed
00:33toss in about a half cup or 82 grams of cold lard and then last but not least two tablespoons
00:39or 24
00:40grams of unsalted butter now you're going to let this mixture run until it turns into almost a
00:47cornmeal type mixture when that happens you're going to switch over to a dough hook now put your
00:52mixer on slow and then slowly add your final ingredient which is two-thirds cup or 121 grams
00:59of water you'll definitely want to make sure that this water is warm and once you've added your water
01:04you're gonna slowly increase the speed of your mixer scraping the sides is necessary now if you don't
01:10have a mixer you can absolutely do all this by hand I'm just lazy and I have a weird phobia
01:15about stuff
01:16being stuck to my hands now once your dough is no longer sticky you're gonna want to throw a little
01:33flour in your counter and form your dough into a small loaf wrap it tight with plastic wrap and let
01:39it rest for about an hour now while our flour dough is resting let's get to work on these corn
01:53tortillas
01:54first we're gonna start off with two cups of 193 grams of masa harina this comes in white or yellow
02:01they
02:02were out of the yellow which I would have picked but I don't think there's any difference in flavor so
02:06I
02:06went ahead and used the white now you're gonna throw in a half a teaspoon or two grams of salt
02:12just a sprinkle to make you tingle if you know what I'm saying whisk it in whisking is important for
02:17things like this because it ensures that your dry ingredients are fairly evenly spread out before
02:21you start dropping liquids and binding things together now we're gonna break out our dough hook
02:26and we're gonna set it to low while we add one and a half cups or 338 grams of lukewarm
02:33water slowly to
02:35our mixer again this can also be done by hand after your water is added slowly bump that speed up
02:43to
02:43medium-high scraping the sides where needed if at any point your dough is too crumbly go ahead and
02:52toss a little more water in if it's too wet toss in some more masa and once your dough is
02:57the right
02:57consistency you're gonna want to form it into a ball cover your bowl with plastic wrap and let it sit
03:0330
03:03minutes at room temperature now we're gonna hop back over to our flour dough divide it into as equal as
03:13possible parts flatten it out using either a rolling pin or as I did a tortilla press and then we're
03:18gonna
03:18fry it 30 to 45 seconds per side on medium heat or just until it starts to bubble
03:32and now with the corn tortillas it's basically the exact same process the only difference is is I'm
03:39gonna spread a little oil around the bottom of the pan to kind of freshen it up since we've already
03:43cooked a
03:43bunch of flour tortillas and I don't want the corn tortillas to stick it's really that simple it's
03:53insanely easy and your tortillas are gonna be so much better it's very little effort it's a huge reward
04:00the only suggestion I would offer is maybe don't start off using a cast iron on an induction burner you
04:06might want to use a thinner pan or a griddle so it'll heat up a little quicker and cook a
04:11little faster
04:11for you now me I'm gonna slice up this tri-tip throw a little chimichurri on top but you can
04:20use yours for
04:21whatever they're the perfect accent to almost any meal whether you want tacos or whatever they're great
