Recipe by Chef Rangel
Tortillas are a Mexican staple and were made almost daily while I was growing up in South Texas.
Top Review by DancesInGarden
These were quick and tastey. I need more practice in rolling the dough nice and thin. I used slightly less shortening, next time I will use the full amount and I bet they will roll thinner. Thanks for the recipe!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 cup vegetable shortening
- 2⁄3 cup hot tap water, plus some additional
Directions See How It's Made
- Heat your comal, cast iron or non-stick pan to medium heat. (you may need to adjust to find your own personal heat setting).
- Combine all dry ingredients together and mix well.
- Cut in shortening with a fork until mixture resembles fine crumbs.
- Add water and mix with fork until dough begins to come together.
- Begin to work dough with your hands and form one big ball. If dough is to dry add some more water, to sticky, add some more flour.
- Place ball of dough onto countertop and kneed for five minutes.
- Divide dough into 8 (fajita size), or 6 (burrito size) pieces.
- Shape each piece of dough into a flattened ball shape (for round tortillas), set back into the bowl and cover with a damp cloth.
- Roll out each round piece of dough and carefully lie flat on comal/pan.
- Cook on each side for about 30 seconds on each side.
- Store flat in a sealable container.