Prep 30 mins
Cook 20 mins
My family cooks everything by touch, I've never been able to duplicate their tortilla recipe until now.
- In a mixing bowl, stir in flour, salt, and baking powder.
- Add the shortening, the mixture should have a small mealy texture to it.
- Make a well in the middle and pour a small amount of water at a time until the dough comes together.
- Remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. Place in covered bowl and let rest for 10 minutes.
- At this time, preheat ungreased griddle over medium-high heat.
- Tear off golfball sized pieces and lightly flatten, so they don't roll.
- Using a rolling pin, roll out each ball into a circle, thickness of a cracker.
- Cook for each side for about 1 minute.
- Both sides should be slightly freckled.
- Cooking time could vary.
Wow! These are absolutely amazing! The only thing I did differently was replace the shortening with lard (before you freak, read this: http://www.nytimes.com/2000/10/11/living/11LARD.html ). I have also used this as the basis for a large number of "alternate flavor" tortillas such as Tomato Basil, Spinach, Roast Garlic etc. Thanx for the recipe!
These are great -- much more flavourful than storebought. We made them a couple weeks back for quesadillas, and made them again this morning for breakfast burritos! Thanks for a simple recipe that will surely be made often at our house.