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Instructions |
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Combine the flour and shortening in a large mixing
bowl and work the shortening into the flour with
your fingers until completely incorporated. If
this isn’t done thoroughly (until no particles of
shortening remain visible), the tortillas will
have an irregular texture. Dissolve the salt in
the water and pour about 2/3 cup over the dry
ingredients and immediately work it in with a
fork; the dough will be in large clumps. If all
the dry ingredients haven’t been dampened, add the
rest of the liquid (plus a little more, if
necessary). Scoop the dough onto your work
surface and knead until smooth. It should be a
medium-stiff consistency – not firm, but not quite
as soft as most bread dough either.
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Divide the dough into 12 portions and roll each
into a ball. Set them on a plate, cover with
plastic wrap and let rest for at least 30 minutes
– this makes the dough easier to roll.
Heat an ungreased griddle or heavy skillet over
medium to medium-high heat.
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Flatten a ball of dough, flour it, then roll
forward and back across it; rotate a sixth of a
turn and roll forward and back again; continue
rotating and rolling until you reach a 7-inch
circle, lightly flouring the tortilla and work
surface from time to time.
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Lay the tortilla on the hot griddle (you should
hear a faint sizzle and see an almost immediate
bubbling across the surface). After 30 to 45
seconds, when there are browned splotches
underneath, flip it over. Bake 30 to 45 seconds
more, until the other side is browned; don’t
overbake the tortilla or it will become crisp.
Remove and wrap in a cloth napkin placed in a
tortilla warmer. Roll and griddle-bake the
remaining tortillas in the same manner – stack
them one on top of the other in the warmer.
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Originally Submitted
6/10/2011
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