HomeMade Tortillas with carnitas

There’s nothing quite like a taco night, but let me tell you, it reaches a whole new level when you pair your succulent carnitas with freshly made homemade tortillas. I used to rely on store-bought ones, thinking making them from scratch was too much hassle, but I promise you, it's a game-changer! The difference in flavor and texture is absolutely incredible, and it’s surprisingly easier than you might think. Why go homemade, especially for carnitas? Well, carnitas are all about that rich, tender, melt-in-your-mouth pork. You need a tortilla that can stand up to that flavor explosion without overpowering it, and also be soft and pliable enough to hold all those delicious fillings. Homemade tortillas, warm off the griddle, have a delicate chewiness and an authentic corn or flour flavor that perfectly complements the savory notes of carnitas. Plus, knowing you made them yourself just adds to the satisfaction of every bite! Here’s my simple approach to making tortillas that are truly perfect for your carnitas. You only need a few basic ingredients: all-purpose flour (or masa harina for corn tortillas, but I'm focusing on flour here), warm water, a pinch of salt, and a little bit of fat like lard, shortening, or even vegetable oil. I usually go for lard because it adds an amazing tenderness and flavor that’s hard to beat. First, in a large bowl, whisk together about 2 cups of flour with 1 teaspoon of salt. Then, cut in 2-3 tablespoons of lard or shortening until the mixture resembles coarse crumbs. Now, gradually add about ¾ to 1 cup of very warm water, mixing until a shaggy dough forms. I then turn it out onto a lightly floured surface and knead it gently for about 5-7 minutes. You want it to be smooth and elastic, but not sticky. Don't over-knead! The key here is not to develop too much gluten. Once kneaded, cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial; it helps relax the gluten, making the tortillas much easier to roll out and incredibly soft. After resting, divide the dough into about 12-16 equal pieces, rolling each into a smooth ball. Keep them covered to prevent drying. Heat a cast-iron comal or heavy-bottomed skillet over medium-high heat. While it’s heating, take one dough ball and, using a rolling pin or a tortilla press, flatten it into a thin, round disc, about 6-8 inches in diameter. I love capturing these moments on my S23 FE, the vibrant colors of the dough really pop! Cook each tortilla for about 30-60 seconds per side. You'll see little bubbles form, and then it will puff up beautifully. Flip it, cook for another 30 seconds, and then flip it one last time for a few more seconds to get some light brown spots. Don't overcook them, or they'll be stiff! As they cook, transfer them to a tortilla warmer or wrap them in a clean kitchen towel to keep them soft and warm. Serve them immediately with your delicious, juicy carnitas and all your favorite toppings. Trust me, once you experience taco night with these homemade beauties, there's no going back!