Recipe by Dib's
Homemade tortillas are so much better than store bought, and so easy to do--enjoy!
Top Review by *Pixie*
These are quite good. A bit labour intensive but yummy. I used some right away to make tortilla bowls for a salad, the next day my son used one to make his lunch, and I made a Mexican Lasagna with the rest. They were particularly tasty in the Mexican Lasagna. I was surprised at how the dough could bubble up when cooking since there was no baking powder or soda in them. We made up a full batch of plain ones. I ended up using more like 1 cup of water and an extra teaspoon oil before we could get the dough to be smooth. I say we, because my wrist (which has on and off again carpel tunnel problems) decided that kneading the stiff dough was too much for it, so I had to rope my teenager into finishing kneading and rolling these out for me.
- 2 3⁄4 cups all-purpose flour
- 5 teaspoons vegetable shortening or 5 teaspoons lard
- 3⁄4 teaspoon salt
- 3⁄4 cup very warm tap water
- 1 1⁄2 cups semi packed slivered spinach (optional)
- 3 teaspoons powdered spinach (if you have it) (optional)
- 1⁄2 cup slivered sun-dried tomato (optional)
- 4 teaspoons powdered tomato (if you have it) (optional)
- 1 1⁄2 cups chopped cilantro (optional) or 1 1⁄2 cups basil (optional) or 1 1⁄2 cups parsley (optional) or 1 1⁄2 cups oregano (optional)
Directions See How It's Made
- Any optional ingredient is to be added to the flour before you add the salted water.
- In a large bowl combine the fat with the flour using your fingers until completely incorporated.
- Add any optional ingredient now.
- Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
- Working fast begin to stir.
- You should have clumps and not a blob of dough.
- Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
- Turn out and knead until smooth consistency is achieved.
- Divide the dough into 12 equal pieces and form into balls.
- Set the balls on a plate, cover with plastic and let rest for 30 minutes.
- Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
- One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
- Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
- Remove to a heavy towel, wrap and repeat process until done.