The NFC B-Day Chat Thread

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sourland said:
Good morning, everyone. Pulling odds and ends together today. Today starts 3 days of field trialing at my club, and then two more days at neighboring clubs. We'll see how my body holds up and determine if all are to be attended.
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:frow Good morning Sour, have a great day... Sounds grueling
 
rjohns39 said:
:frow Good morning Sour, have a great day... Sounds grueling
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Body holds up, but I've been getting leg cramps from fighting my way through the heavy cover. It's really thick this year because of the constant rain. I'm going to pace myself. Sunday's trial is a 2 hour drive that I particularly dislike - that day is in clear jeopardy.
 
sourland said:
Good morning, everyone. Pulling odds and ends together today. Today starts 3 days of field trialing at my club, and then two more days at neighboring clubs. We'll see how my body holds up and determine if all are to be attended.
Click to expand...
sourland said:
Body holds up, but I've been getting leg cramps from fighting my way through the heavy cover. It's really thick this year because of the constant rain. I'm going to pace myself. Sunday's trial is a 2 hour drive that I particularly dislike - that day is in clear jeopardy.
Click to expand...

Good morning Sour!

Sounds like a real workout for both you and the dogs. Hope it goes well for both of you!
 
Marie2020 said:
Yes please :D I come back to these recipes when I start cooking or baking.
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Good morning Marie!

My family eats these as fast as I take them off of the pan!
Flour Tortilla Recipe
3 cups unbleached flour
1 Tbls. baking powder
1 tsp. Salt
6 Tbsp. Lard
about 1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Add Lard. Use a fork or a pastry cutter to cut in the lard or just do it the old fashioned way and use your hands. (I use my KitchenAid Mixer)

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water. If the dough is to stiff it will be hard to roll out.

Knead the dough for a few minutes. If you get it to sticky just add a little more flour and knead in.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest (covered with a damp cloth) for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out.

Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

If you need any of the equipment to make flour tortillas, try our authentic tortilla kit.

Spinach Tortillas: Prepare as above, except add 1/3 cup very finely chopped, well-drained, cooked spinach with the flour.

Chili Powder Tortillas: Prepare as above, except add 1 tablespoon ancho chili powder or chili powder to the flour mixture (add more water, if necessary).

Make-Ahead Tip: Prepare tortillas as directed. Stack them, alternating each tortilla with 2 layers of waxed paper. Place tortillas in a freezer bag and freeze up to 6 months. Before serving, thaw at room temperature.
 

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