The Pot Roast
Breakfast Burrito with Breakfast Beef Sausage Flour Tortillas
Instructions
2 cups flour
Start by adding flour, baking powder and salt,
3 tbsp. baking powder
mixing to combine. Then add lard. Work in
1/2 tsp. salt 1/4 cup lard 1/2 - 3/4 cup warm water
lard until it is well incorporated. Create a well in your bowl of dry ingredients and add water a little at a time, incorporating each addition well. (You may not use all the water and it could take more; it just depends on the humidity). The dough will be sticky at first. Knead the dough until the bowl becomes clean and your shoulder is tired. Then knead it for 2 additional minutes. Once the dough is kneaded to the proper texture, begin by dividing the dough into 8 balls, 2 inches each. You are now ready to begin rolling out and cooking the tortillas. Work a dough ball into a disc with the center thinner and the edges thicker. Begin rolling out the disc on a floured surface. Do not apply too much pressure as you roll them out. The consistent back and forth motion is what will create the rolled-out tortilla. Don’t worry about getting them perfectly round, that will come with time
