shaq
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Flour Tortilla Early Access + Notes
🕑 Added 2021-06-22 15:53:16 +0000 UTC- The recipe says "a third of a cup of fat", but I like to use my 2tbsp scoop three times, bringing the fat up to 6tbsp. That's 2 teaspoons more fat, but I felt like "one third cup" is simpler to convey
- The level of smoke is going to depend on how long the components are smoked. I like to do this stuff while a whole brisket is cooking, so it could be up to twelve hours. The smoke intensity will also be impacted by the wood choice. Fruit woods are delicate, whereas a mesquite smoke will punch you in the face.
- I made so much dough for this video that there's been a huge lump of dough in my fridge all week. When someone came over to visit yesterday I was able to pinch off a few lumps, roll them out, and serve tacos in like 15 minutes. I don't think it's apparent enough how easy flour tortillas can be!
Comments
mark beardmore
Haha, You're welcome man. Looking forward to making these tonight
OH NO!!! I didn't realize I left that out! Sorry about that. I use 1 cup of water. I'll get this re-uploaded so that other people won't have the same question. This is why I love these early release videos. THANK YOU MARK
mark beardmore
How much water do you use for the initial recipe? I can't see it mentioned in the video
Lots of flour on the rolling pin and rolling surface. The only thing that can go wrong from too much flour is that it can fall off in the pan and burn really easily. It doesn't happen often for me, but if you do have excess you can brush or pat it off before throwing it onto the hot pan
What about the rolling technique? This is my biggest challenge, and "roll as thin as possible" is not satisfying. Details, please! How do you keep it from sticking: all-purpose flour or corn starch? Other tips?
i bet you've even got the stuff lying around already
Darn tootin sir this is a mighty fine video
Mim Franklin
I'm looking forward to trying this recipe!
