What Kind Of Lard For Tortillas at Henry Gale blog

What Kind Of Lard For Tortillas. I use crisco vegetable shortening (at room temperature) but the traditional way is with lard. Lard is the traditional fat used to make flour tortillas, and it helps the dough roll easily at room temperature. This flour tortilla recipe uses flour, baking powder, salt, and lard to make traditional. Easy to make with just five ingredients and so delicious. Add the lard (or butter, or shortening; These two fats will give you the authentic flour tortilla flavor. But, if you don't have lard on hand or want to make a vegetarian option, you can swap it out with vegetable shortening or butter.

8″ Traditional (lard) Tortillas 12 count Eat Wyoming
from eatwyoming.com

This flour tortilla recipe uses flour, baking powder, salt, and lard to make traditional. I use crisco vegetable shortening (at room temperature) but the traditional way is with lard. Add the lard (or butter, or shortening; These two fats will give you the authentic flour tortilla flavor. Easy to make with just five ingredients and so delicious. But, if you don't have lard on hand or want to make a vegetarian option, you can swap it out with vegetable shortening or butter. Lard is the traditional fat used to make flour tortillas, and it helps the dough roll easily at room temperature.

8″ Traditional (lard) Tortillas 12 count Eat Wyoming

What Kind Of Lard For Tortillas These two fats will give you the authentic flour tortilla flavor. But, if you don't have lard on hand or want to make a vegetarian option, you can swap it out with vegetable shortening or butter. Easy to make with just five ingredients and so delicious. I use crisco vegetable shortening (at room temperature) but the traditional way is with lard. This flour tortilla recipe uses flour, baking powder, salt, and lard to make traditional. These two fats will give you the authentic flour tortilla flavor. Lard is the traditional fat used to make flour tortillas, and it helps the dough roll easily at room temperature. Add the lard (or butter, or shortening;

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