Benefits for different fats for flour tortillas?
There seems to be no standard fat for making flour tortillas. I've seen recipes using lard, shortening, butter, olive oil, vegetable oil, and canola oil. Is there a reason I would pick one of these over the other, or can I use them interchangeably?
Best Answer
I use lard or butter, because both are solid at room temp and will bind strongly to make a tortilla that can be moved and handled easily. When I use oils (which I prefer), the tortillas turn out too delicate to handle without special care. If I'm just using the tortillas as a layer in an enchillada casserole or the like, I'll make the delicate ones (I use grapeseed or roasted hazelnut oil), but if I'm making wraps or burritos, I stick to fats that are solid at room temperature. I have a pathological dislike of shortening (too many have hydrogenated ingredients), so I can make no guesses as to how that would work, but I'm guessing that with it being solid at room temp, it will make the same sort of wrap as would lard, suet or butter.
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What fat do you use for flour tortillas?
Although traditionally made with lard, these tortillas are equally delicious using butter, shortening, or vegetable oil as the fat. If you choose to use oil, add it with the water in step 3. The resting period improves the texture of the dough by giving the flour time to absorb the water.What is the best fat for making tortillas?
The Fat: This is the key ingredient that will make your tortillas soft and pliable. I use Crisco vegetable shortening (at room temperature) but the traditional way is with lard. These two fats will give you the authentic flour tortilla flavor. An alternative to these two is butter.Why do tortillas need fat?
You don't have to use lard to make homemade flour tortillas, but you do need some fat. Fat, such as shortening, butter or oil, coats the protein molecules in the flour to minimize gluten production so the tortillas stay soft, tender and moist. Without some type of fat, you'll end up with dry, crumbly tortillas.What is purpose of oil in tortillas?
\u201cDuring tortilla manufacturing, fats and oils help improve dough machinability by lubricating the matrix and coating the wheat proteins (gluten).Which Fat Makes The Most Delicious Flour Tortillas
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