Why use lard in tortilla dough?
What is the effect of lard in tortilla dough? Can a vegetable oil of preference be substituted for it?
Best Answer
Rendered pork fat—manteca de cerdo—is our preferred cooking fat throughout this book. Lard has a relatively high smoke point so it is ideal for frying, and it provides a richness, dimension, and distinctly Mexican flavor that you just can't replicate with using other fats...Vegetable oil is a fine substitute
However specific recipes may really need lard:
Note that the flaky texture and slight richness that make flour tortillas so compelling are derived from lard. I've found that vegetable shortening is a poor substitute here...
Source: Alex Stupak and Jordana Rothman. "Tacos: Recipes and Provocations".
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Quick Answer about "Why use lard in tortilla dough?"
Lard is one of the most common cooking fats found throughout Mexico and provides flour tortillas with their airy, rich flavor and texture. After mixing everything together, you'll need to let the dough rest for 20 minutes.Do you have to use lard in 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.Is lard better than oil for tortillas?
Taste the DifferenceLard produces moist, flaky baked goods with a pleasant flavor. Shortening produces soft tortillas, but the flavor is decidedly unnatural. Tortillas made with butter may be slightly crisper, but deliciously flavored. Oil yields soft, neutral-flavored tortillas.Is it better to use lard or shortening for tortillas?
A: The main difference is simply flavor. Lard works great, as does vegetable shortening and oil. I've used several different kinds of fat, and the tortillas always turn out about the same except for the flavor. Butter, in my opinion, contributes the most flavor.Should corn tortillas have lard?
The lard is optional; if you'd rather leave this ingredient out, then do so without any other variation. However, I recommend you keep it to make your tortillas softer; they'll even stay tasty once reheated.The Best Authentic Mexican Flour Tortillas Recipe | Grandmas Recipe | Million Views Recipe
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Answer 2
I have found that using lard to make tortillas allows me to shape them more easily with a rolling pin, because it becomes a very workable dough just with handling at body temperature.
I would not use vegetable oil as a substitute, Crisco or another vegetable shortening would make more sense. Definitely don't use butter.
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