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Flour Tortillas

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Flour Tortillas

Published in Our Salsas and Tacos Cookbook

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 Tablespoons vegetable shortening
3/4 to 1 cup hot water (145 degrees or more)

Makes 8-10 5-inch tortillas

Combine the dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of coarse cornmeal. Add water and mix to form a soft by not too sticky dough.

Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes.

Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of uniform thickness.

Cook tortillas on a preheated 350-degree comal, griddle, or skillet for 15 to 20 seconds on the first side; flip over, and cook for 20 seconds more while pressing down with a spatula. Keep warm in a dish towel until ready to serve.

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Other Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3 Tablespoons vegetable shortening