Tortillas,
pronounced "tor-tee-yuhs," should be mostly cream
colored with brown flecks. "Tortillas de Harina" made
with lard, are the staple bread of Mexico. A hands on approach
works best for this recipe as the shortening is more evenly
distributed through the flour, making the tortillas easier to
roll out.
2 cups all-purpose flour
1
teaspoon salt
¼ cup
Crisco®
solid vegetable shortening
½ cup
water, warmed to 110°
1. In a
large bowl, mix the flour and salt.
2. Rub the
shortening into flour until fine crumbs form.
3. Mix in the warm
water. Use 2 more tablespoons water if
needed.
Dough should not be too stiff. Knead a few seconds.
4. Cut into 4
pieces for burrito-size tortillas or cut into 6 to 8
pieces
for smaller tortillas.
5.
Flour a breadboard and place each rounded piece onto
board,
turn
once to flour both sides. Flour rolling pin, roll out very
thin.
Turn once and roll again. Use more flour as needed.
6.
Heat a 13-inch griddle after you have rolled out the
first
tortilla.
Grease the pan with a little oil. Fry tortilla until it
puffs
up, turn and fry 20 seconds on the second side.
Hint:
Adjust heat as needed.
Makes
4 burrito size tortillas or 6-8 smaller tortillas
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