Shrimp Tacos With Homemade Flour Tortillas
Course: Main Course
Cuisine: Mexican
  • 4 cups flour
  • 1 tsp salt
  • 1/2 cup lard
  • 2 lbs fresh shrimp (3-4 per taco)
  • 2 tbsp paprika
  • 2 tsp cayenne
  • 1 tbsp bacon fat or olive oil
  • 1 cup salsa (verde preferred)
  • 1/2 cup Mexican crema or sour cream
  • 1/2 bunch fresh cilantro (1 sprig per taco)
  • 1/2 bunch fresh radishes (optional)
  1. To prepare tortillas: mix flour, salt and lard with your hands until crumbly and grainy, and lard fully incorporated. Add about a cup of water, kneading in by hand, just until dough comes together, without overworking. Cover with a damp towel and let rest for 5-10 minutes.

  2. Pull off a golf ball-sized hunk of dough (recovering remaining dough to keep moist) and flatten slightly with your palm. Roll out to a 6" circle.

  3. Heat a griddle or two cast iron pans, one (half) over low-medium heat and the other over medium-high heat. Place first tortilla on cooler side for 30-45 seconds, until it is firm enough to be lifted swith tongs. Flip to hotter side for 3-4 minutes, until bottom browns in places. Flip again on hot side of the griddle to brown the other side of the tortilla, about 1-2 minutes. Tortilla is done when both sides are lightly browned in spots, edges pull away from the pan, and tortilla may puff slightly.

  4. Remove to a tortilla warmer (or wrap well in a slightly damp towel) while you complete cooking all tortillas.

  5. Shell shrimp and season with spices. Sautee quickly in grease or oil until opaque. Put 3-4 shrimp in each taco shell, top with salsa, crema, and a sprig of cilantro. Serve with radish slices, particularly if your salsa is hot, to tamp down the pepper burn!

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