It was a bacon smokin’ Saturday yesterday so I decided I wanted something simple for dinner – tacos. As usual, my simple dinner grew and expanded into a monster. Before the pork sides were even snugly in the smoker, the menu had become grande.
I started off with bean dip. Test Subject Bill loves Frito’s bean dip. Since I’m not crazy about him eating out of cans, I found this taste-alike recipe and decided to give it a try. It was ridiculously simple. If you buy that canned crap, please try this and you’ll save not only money but score one for your health too! Bill said it was very close to the canned version (I wouldn’t know) but I had used smoked paprika instead of regular and it threw it off a bit. Lesson for next time…
I carefully selected this recipe from Allrecipes. It was simple and had good reviews. And it calls for LARD. Not freaking Crisco or “shortening” or some other mystery sludge that will make your arteries harden up like the statue of liberty in the Day After Tomorrow. Ok, so the author’s insistence on lard is what really turned me on to this recipe.
Anyway, I mixed up my flour and baking powder and salt. When it came to the lard, it calls for two tablespoons. Two…for four cups of flour? No way. I used four tablespoons of lard. That made me happy. The water went it and I mixed it all up, then split it up into 24 little balls. Things were getting exciting. I was ready to roll out and fry ’em up. I heated my Lodge cast iron skillet and rolled out my first tortilla.
It was reasonably round, although it took a lot of flour to keep it from sticking to the counter. I tossed it in the hot skillet and got to work on the next, and the next. Each tortilla got flipped shortly after it bubbled up. Brown is good, black is bad. Simple enough, right? All was well until Test Subject Bill came down stairs and started looking around the kitchen.
“What are you burning?” he asked.
Husbands have lost body parts for asking that question.
“It’s pretty smoky in here,” he continued after I completely ignored him. I looked around. He was right. Crap. The excess flour on my tortillas was falling off into the pan and…well…burning. Double crap. “You’re going to set off the smoke detector.”
At that very second the damn thing began WAILING. I understand a smoke alarm is either on or off but it was acting like it was Dante’s Inferno. Panic entered the Kung Fu Kitchen. I screamed at Bill to shut it off (which he can’t) and dashed to start opening windows. After we opened four windows and I turned the heat off the alarm shut up. And that, ladies and gentlemen, is a KKF first. I have never before set off the smoke alarm. And Bill is the first spouse to survive asking that question.
Older and wiser, and with windows open, I got back to my tortillas. This time I made sure to shake off ALL excess flour and rolled them out super thin. I discovered that it was actually a good thing for them to stick to the countertop – it held them in place to get rolled out thin, and they were elastic enough to pull off without tearing. KKF is good, KKF is wise.
It took a good hour for me to make it through my 24 tortillas. I had some that were sort of round, some that were quite amoeba-like, and one that looked suspiciously like Australia. They were ugly as sin…but they tasted great! I have to agree that they really are so much better homemade than store-bought, plus you can be assured that they are made with healthful pastured lard when you do it yourself!
Test Subject Bill and I enjoyed our Mexican fiesta while watching The Guild: Seasons 1 & 2
on Netflix streaming through the Blu-Ray. Well…we were able to get through most of Season 2 before Netflix started crapping out and we had to call it. However, with a yummy taco with guac and salsa I canned last summer and bean dip and a homemade flour tortilla…I was able to survive many technical difficulties!