Chorizo Tacos with Homemade Whole-Wheat Flour Tortillas
Flour tortillas are just as authentic to the Mexican food canon as their corn-based counterparts. This version uses a blend of whole-wheat and all-purpose flour for added fiber and nutrients. They're traditionally cooked on a comal, which is a cast-iron griddle—find one at a Mexican mercado (grocery store)—or you can use a cast-iron skillet. The important thing to remember when making flour tortillas is to not get too caught up in rolling them into a perfect circle; nothing is more delicious than a tortilla straight off the comal, whether perfectly circular or not. If you want to make them without the chorizo, simply add 1 1/2 tablespoons more lard.
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