I’m still not quite sure if “tex-mex” is frowned upon here, but I’m enjoying the posts on authentic/interior Mexican cuisine quite a bit. My family left Texas a few years back and I’ve been trying to learn how to make the things I miss the most. I’m pretty happy with where I’ve gotten on flour tortillas. My recipe started from the Pat Jinich recipe and I’ve adjusted a bit – this was a pound of flour, 150 grams lard, a cup of milk instead of water (a Mexican food scientist I work with recommended that to me when I was having problems relaxing the dough), and a bit more than a tsp of salt.
by bazwutan