Prep 20 mins
Cook 10 mins
This is a Mexican Chef's recipe that is a quick and fabulous alternative for purchased tortillas or shells. Well worth the effort
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 22.18 ml baking powder
- 59.16 ml vegetable shortening
- 158.51 ml water or 158.51 ml milk
- 59.14 ml oil (for frying)
- Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
- Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
- Roll dough into a ball; place into a plastic bag.
- Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
- In a cast iron skillet, heat oil to 375 degrees F.
- Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
- Use a slotted spoon to remove rounds from skillet; drain on paper towel.
- Fill with prepared fillings as desired.
I knew I had to make some of these after returning from Texas last week. I'm not sure if they turned out like they're supposed to, but they were very good. We filled them with Recipe #258085. My son commented that they were just like Taco Bell's...and that's a compliment! Only one and we were stuffed! Thanks for posting this!
Super easy and tasty! First had this a month ago in the Grand Canyon (Navajo Fry Bread)- discovered this recipe and gave it a whirl. I think it needs more salt- but that's a personal preference. I always get nervous frying stuff, but you don't need to deep fry it to get great results!
Turned out great! I made half a recipe but used lard instead of veg. shortening. which I didn't have. Used with leftover Chiliiest chili, lettuce, and cheese for a great meal.