- 4 cups white or whole wheat flour or
half each
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons baking powder
(optional)
- 1/3 cup shortening
- 1 to 1-1/4 cups water
- Waxed paper
- oil (optional)
In a large bowl combine the flour, salt and
baking powder. I prefer to use the baking
powder because it makes the tortillas
lighter, even if you roll them a little
thick. The baking powder is not an authentic
addition though, rather it is a southern
mutation. Next cut in the shortening with a
fork. When the flour is crumbly, add the
water. Stir the dough with your fork until
it makes a cohesive ball of dough. You may
need to add an extra small spoonful of water
if the dough is too dry. Be careful not to
add too much though. When the dough forms a
ball, knead it about 20 times. Then let it
rest in the bowl for about 10 minutes. After
it has rested, form it into 10 or 12 equal
balls. Roll each ball in a little flour, to
coat the outside of it evenly. Place a ball
of dough on a sheet of waxed paper, or a
clean, well floured surface. Roll the dough
out into a a 6 or 7-inch circle. Try to get
it as thin as you can. Loosen the tortilla
from the rolling surface. Flop it onto a
dry, hot skillet. Cook about 30 seconds,
until the under side is dry, with a few
brown spots. Flip it and cook the other side
the same way. Transfer the cooked tortilla
to a plate, and cook the next one. This goes
pretty fast after you get the hang of it.
You can roll out all of the tortillas first,
in one stage, and then cook them all in the
second stage. After you practice it some,
the whole procedure takes less than 20
minutes, and the tortillas are sooo good.
Use them the same way you would store-bought
tortillas: burritos, soft tacos, etc.
The first few times you make these, you will
need 30 to 40 minutes for the whole
procedure. It takes time and practice to get
the hang of rolling them out quickly and
into a roughly circular shape. Please
persevere. This recipe will save you $1 to
$1.50 every time you make them. Also, if you
don't have access to the store, you can
still have lovely Mexican dishes all the
same.
Homemade tortillas are not as flexible as
store-bought tortillas. To make them more
flexible, place them in a plastic bag while
still warm, and let them cool right there in
the bag. The steam will make them more
pliable, and easier to roll up into fancy
burrito shapes. This recipe makes about a
dozen tortillas.
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