Making tortillas is interesting. You assume it's gonna be far more difficult than it actually is. I think the peeling off of the band aid from the injury I suffered while dropping the pan I used was harder! Well, maybe more time consuming though. Alot like pancakes, Watch your heat and your tortilla closely. If done right, it'll taste and definitely smell very authentic!
2 3/4 c. flour*
5 tbsp. shortening* (if you don't already have a container, its around $4.00 and goes a long way. mine's from 2 years ago)
3/4 tsp salt*
3/4 cup warm water
mix the flour with the shortening in a large bowl by hand. kinda work the shortening in by crumbling it with the flour. Mix the water with the salt and slowly add that to the flour mixture. mix until a ball of dough forms. Place onto a floured surface and knead ( folding the dough) Then take pieces of dough and form into about golf ball sized balls ( for taco size tortillas). you should get about 12 or so out of the batch. place on a large plate and over with a towel for 30 mts. Then on a floured surface with a floured rolling pin. roll out a ball one at a time into a taco sized ( roundish shape)tortilla. Place on a hot pan/skillet/griddle.. ungreased. cook on one side until you get some bubbles ( about a minute). Then flip and repeat. Immediately remove from pan and put on plate, cover quickly with towel. Cook 1 at a time. Use in fish tacos, enchiladas, quesadillas, tortilla pizzas ( increasing the to burrito sized tortillas). Store in a large zip top bag.
so 3 steps:
mix the 4 ingredients.
form balls and let sit for 30 mts.
roll out and cook.
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