Chile Verde Chicken TACOS
Lard Flour Tortillas
INGREDIENTS
2 cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¼ cup lard (room temperature, very soft but not melted. We sell it at the shop, also)
About ¾ cup warm water (you may need a little more or less)
INSTRUCTIONS
Mix dry ingredients: In a large bowl, whisk together the flour, salt, and baking powder.
Cut in the lard: Add the lard and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
Add water: Slowly stream in the warm water, mixing with your hand or a fork until a shaggy dough forms.
(You want it soft but not sticky.)
Knead: Turn the dough onto a lightly floured surface. Knead for about 2–3 minutes until smooth and elastic.
Rest: Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes. (Resting is key — it relaxes the gluten so you can roll them thin without shrink-back.)
Divide and roll: Divide dough into 8 equal pieces for medium tortillas (or 12 for smaller ones). Roll each into a ball, then flatten and roll out into a very thin circle (about 6–8 inches wide).
Cook: Heat a dry cast iron skillet or griddle over medium-high heat. Cook each tortilla for about 30–45 seconds per side, until you see brown spots and it puffs slightly. Adjust the heat as needed — too hot and they’ll burn before cooking through.
Keep warm:
Stack cooked tortillas in a towel to keep them warm and pliable.CHARMOULA
CHEF ALEJANDRO’S TOP TIPS:
Tips for Success:
Don’t skip resting the dough — it makes rolling way easier and gives you softer tortillas.
Roll thinner than you think — they puff and thicken a bit during cooking.
Adjust water slightly if needed — humidity can affect how much water the dough needs.
Serving Idea with Your Chile Verde Chicken:
Grill the marinated chicken thighs until charred and juicy.
Slice or shred.
Serve with the lard tortillas, a little chopped onion, cilantro, and a quick squeeze of lime.
Maybe set out a roasted tomatillo salsa for extra punch.