Flour Tortillas
INGREDIENTS:
4 c Flour
2 ts Salt
1/4 c Shortening
1 c Lukewarm water
4 c Flour
2 ts Salt
1/4 c Shortening
1 c Lukewarm water
Ron Parker one dozen 8 inch tortillas.
Mix flour and salt in a bowl, add shortening and mix with a fork or pastry cutter until well mixed in. Add water, and blend well. You may have to adjust the ratio of flour and water depending on the dryness/wetness of your flour, which changes seasonally. Knead for about a minute.
Divide into a dozen balls. Cover with a floured cloth and plastic wrap and let sit for about 15 minutes. Roll with a rolling pin in 8-inch rounds. Fry in a fairly hot ungreased frying pan or griddle until golden brown in spots, turning once. Enjoy.
You can of course make larger tortillas if you prefer those by just subdividing the dough into fewer balls, and rolling them out larger.
Ron from rural Minnesota where more and more Hispanics are immigrating, and increasing the availability of specialty foods from Texas and south of the border.
Mix flour and salt in a bowl, add shortening and mix with a fork or pastry cutter until well mixed in. Add water, and blend well. You may have to adjust the ratio of flour and water depending on the dryness/wetness of your flour, which changes seasonally. Knead for about a minute.
Divide into a dozen balls. Cover with a floured cloth and plastic wrap and let sit for about 15 minutes. Roll with a rolling pin in 8-inch rounds. Fry in a fairly hot ungreased frying pan or griddle until golden brown in spots, turning once. Enjoy.
You can of course make larger tortillas if you prefer those by just subdividing the dough into fewer balls, and rolling them out larger.
Ron from rural Minnesota where more and more Hispanics are immigrating, and increasing the availability of specialty foods from Texas and south of the border.