TORTILLAS
INGREDIENTS
2 1/2 CUPS fLOUR
2 1/2 teaspoons baking powder
1 tsp salt
1/2 cup shortening plus 2 TBSP
1 cup hot water
2 1/2 teaspoons baking powder
1 tsp salt
1/2 cup shortening plus 2 TBSP
1 cup hot water
Combine flour, baking powder and salt in a large bowl. Stir together.
Add spoonfuls of shortening, then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Add spoonfuls of shortening, then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into golf size balls and let them rest for 20- 30 minutes.
When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container.
