Flour-Corn Tortillas

Lightly adapted from Suzanne's recipe on Farm Bell Recipes
Makes about 16 taco-sized tortillas

• 1 1/2 cups all-purpose flour
• 1 1/2 cups masa harina
• 1 teaspoon salt
• 1 tbsp lard
• 1 to 1 1/2 cups lukewarm water

Stir together the dry ingredients in a medium bowl. With a fork or your fingers, work in the lard until fully incorporated. Add about one cup of water and continue to work the dough. Add only enough water to bring it together into a soft, pliable dough. Cover the bowl and allow it to rest for 20 minutes.

Sprinkle a bit of flour (either one) over the top and knead for a few minutes. If the dough is a bit wet, add more flour. It should not be sticky, but satiny. Turn out onto a floured board and cut into 16 pieces. (Easiest way to do this is divide the dough in half, then each ball in half, continuing until you have 16 little balls.)

Set a cast-iron skillet over high heat. While it heats, begin to press out some tortillas.

If you have a tortilla press: Lay some wax paper, parchment, plastic wrap or a cut-up freezer bag over the plates. Place a little dough ball somewhat off-center towards the hinge, then press. Open the press and carefully peel off the tortilla.

If you don't have a press: Roll out each dough ball on either a floured surface or a silicone sheet until it's quite thin and about 5"-6" / 12 - 15 cm across.

Place the raw tortilla on the hot skillet. Fry each side for about a minute - small brown patches should appear. If not, the skillet's not hot enough or you're not frying long enough.

While the first tortilla cooks, press the next. Don't get ahead on either step - you don't want the raw tortillas to dry out. Place the cooked tortillas on a plate and cover them with a towel or keep them in the oven on Warm.