u/MajorWarthog6371

Hi,

I've been making (or trying) tortillas for several tries now. I finally got the technique a little bit, but not satisfied with the taste.

This recipe was:

3 cups (360g) AP Flour

1/2 stick (115 g) of butter

Teaspoon of salt

Cup (237g) of 120°F (50°C) water

Edited: to add dough making steps below.

1. Mix flour + salt. Add the butter and rub it till like damp sand.

2. Add the warm-hot water a little at a time; bring it together, then knead ~5 min until smooth and soft.

3. REST: cover with a towel, 30 minutes. Divide into 12 (60 g) balls, roll smooth.

4. SECOND REST: cover, 15 more minutes. Light flour on the counter. Roll from the CENTER outward, quarter-turn to make round.

5.Dry comal or cast iron skillet (no oil), medium-high. 30–60 sec until they puff → flip → 15-30 sec more, then out. Keep them stacked in a towel.

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I want to try again using lard, but don't know lard from shortening or Crisco. Is there a preferred lard? Also, mix some bacon grease with butter and try that way, too.

They come out and I think they have an raw floury taste to them. How to minimize the floury taste?

I was in Mexico and stayed at a private home. The home was serviced by piped water from the town, but their supply was just a trickle. Probably about a gallon every 10 or 15 minutes. They had a 750 gallon storage tank with a float to shut off if it ever got full.

Anyway, their pump was this form of pump in the picture. I couldn't find the exact pump, but it was like one of these.

I have a much larger storage capacity, but my pump is a submersible pump inside the storage tank with a pressure tank. What are the advantages of these pumps? Why would this type be preferred over a submersible pump?