Prep 15 mins
Cook 45 mins
Ahhhh, fond memories of my mom making tortillas on a Tuesday evening for dinner (it was bean night). This recipe was hard to recreate, my mom is a cook who used a pinch of this and a fistful of that, LOL. Great memories. Thanks mom! (Yes, my mom loved them!)
- 1419.54 ml flour
- 9.85 ml salt
- 14.79 ml baking powder
- 236.59 ml vegetable shortening
- 473.18 ml warm water
- Place the three dry ingredients in a bowl and mix well. Add the shortening and mix thoroughly. You can use your hands, a strong spoon, a pastry cutter or two knives.
- Pour in the warm water and mix well. Towards the end of mixing you will need to finish mixing with your hands.
- Roll the dough into a ball and knead for 6-7 minutes. Place back into the bowl and cover with waxed paper or plastic wrap. Let the dough sit for 15 -- 30 minutes.
- Divide the dough into approximately 32 small balls.
- Lightly flour your surface and roll out each ball to a 6 - 8 inch diameter tortilla. Cook on a griddle, comal, cast iron skillet, etc., on low heat or as desired. (Less chance of burning). Cook on one side until the top starts to bubble, then turn over for a few more seconds.
- Cooking the tortillas is similar to that of pancakes. Then enjoy!
We use quite a few tortillas around here, so I'm always interested in finding a new recipe for making them here at home! Easy to prepare, & much better than store-bought! Thanks for sharing the recipe! [Made & reviewed during this Spring's Pick A Chef event]