Homemade Corn Tortillas

Homemade Corn Tortillas


2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard
1 tablespoon vegetable oil
1/2 cup warm water


Step 1

Stir together flour with salt in a bowl, then cut in lard with your fingertips until the mixture resembles meal.

Drizzle vegetable oil over and stir in warm water with a fork until a dough forms.

Knead for about 4 minutes on a lightly floured surface until smooth and elastic,  dusting hands occasionally with flour if dough is sticky.
Form dough into a ball, cover with plastic wrap, and let rest 1 hour.

Heat a dry well-seasoned cast-iron comal, griddle, or skillet over moderately low heat until hot.

Cut dough into 12 equal pieces and form into balls. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll.

Cook 1 tortilla on lightly oiled skillet as you roll the next. About 30 seconds on each side.
After making tortillas deep fry in oil until crispy chips