Yeah, in researching recipes, they’re about 50/50 for and against adding fat. The hardliners say never to add fat as it’s unnecessary, but others say add some lard or butter to increase the pliability. The ones I made are still fairly pliable, they have a crackly surface but don’t actually crack or tear when folded.

Yeah I’ve made them a few times before and each time I try adding more water, but still get the crackly surface, I think maybe my pan is not hot enough.

For the tortillas - corn masa, a pinch of salt, and enough hot water to form a soft, pliable (but not sticky) dough.

Filling was chili-lime marinated chicken, sour cream, mashed black beans, lettuce, oaxaca cheese, cilantro, & a generous drizzle of Valentina hot sauce.

Done!

Sure! It’s from America’s test kitchen, their website is paywalled, so here’s a screenshot.

Yeah, the peaks got a bit charred in places, lessons learned for next time. Still think it came out pretty good for my first try. Plus it was delicious.