Homemade Flour Tortillas
Ingredients:
3 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
4-6 Tbsp. vegetable shortening or lard
About 1 cup warm water
Lets Cook:
In a medium bowl, mix dry ingredients. Add vegetable shortening or lard, or use a combination of half lard, and half shortening to dry ingredients. Use a fork, your hands, or a pastry cutter works quite well if you have one, to cut the shortening into the flour mixture until it forms into the size of a small pea.
Next, add warm water, a little at a time – until your dough is soft and not sticky, and holds together when you gather it into a ball. If it is too sticky, just add a little bit of flour.
Knead the dough for a few minutes, and then set on cutting board to cut or pinch off into 12 small even dough balls. Easiest way is to cut dough in half, and cut these halves into six equal parts, giving you a total of 12 small pieces. Quickly roll these pieces in the palm of your hand- into small golf ball size balls, and place back in bowl and cover with kitchen towel to let rest for at least 10 minutes.
While waiting for dough, pour yourself a fresh margarita, and with a few minutes left, heat up your griddle or crepe type pan to medium heat, and get ready to roll baby roll!!
Now you are ready to roll out your tortillas! A standard rolling pin works well on a floured surface. Start from the center and roll up, roll down, then lift and turn the tortilla, start in the center, and again roll up, and roll down. Repeat one – two more times, until fairly thin and round.
Cook tortillas- a hot non-stick surface works well, and they take just
about 5-10 seconds per side to cook. Small bubbles will form and that is a good indicator to flip tortilla. They will have small brown speckles on them when done! Wrap in foil to keep warm. Serve with all your Fish Taco Fixings and Enjoy!
Notes: