Recipe courtesy of Andrew Hernandez and Rick McPherson

Red Chile Tortilla

  • Level: Easy
  • Yield: 15 or more tortillas
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3 1/2 pounds all-purpose flour

1/2 pound lard

2 tablespoons baking powder

1 tablespoon salt

1/2 cup vegetable oil

8 ounces roasted red chile pepper, chopped

1 pinch ground cumin


  1. In a large bowl combine all ingredients together. Mix well; knead it by hand, if necessary. Take off piece of mixture (1-ounce). Roll around with hand. With a dough roller or a tortilla press, smooth mixture to 1/8-inch thick. On a grill or skillet at 300 degrees F, cook for 30 seconds on each side. Repeat with remaining dough. Then put in a tortilla warmer.
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