Rick makes delicious flour tortillas using duck fat and a cast iron skillet for maximum flavor and texture!Get the recipe ▶ https://foodtv.com/3OyuRAFSubscribe to Food Network ▶ http://foodtv.com/YouTubeFollow Rick Martínez ▶ https://www.instagram.com/chefrickmartinez/Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Flour TortillasRECIPE COURTESY OF RICK MARTINEZLevel: IntermediateTotal: 2 hr (includes resting time)Active: 1 hrYield: 16 tortillasIngredients1 cup plus 2 tablespoons milk1/3 cup rendered lard, duck fat, vegetable shortening or unsalted butter 3 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 3/4 teaspoons kosher salt DirectionsHeat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms. When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough. Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use. Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round. Heat a medium cast-iron skillet or large griddle over medium-high heat. Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#RickMartínez #FlourTortillas #IntroductionToMexicanCooking #FoodNetworkRick Martínez's Flour Tortillas | Introduction to Mexican Cooking | Food Networkhttps://www.youtube.com/watch?v=1ly21F0qLo4
