Breads, Mexican - Spanish

Authentic Mexican Tortillas

Combine the flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks morefloury than crumbly, add one or two more tablespoons of shortening.

Add about 3/4 cup hot water to to the mixture, or just enough to make ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixingbowl to gather any clinging dough. If the dough still sticks to the sides of the bowl, add a couple more tablespoons offlour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel and let it sit for an hour or so.

Pull the dough apart into 10 to 12 equal sized balls. Lightly flour your rolling area and roll each ball with a rolling pin to about 1/8 inch thickness.

Cook each tortilla in a medium hot cast iron skillet for one to two minutes on each side, or until the tortilla does not look doughy.

This recipe courtesy of the From My Kitchen Cookbook. 

Contributed by John Phillips of Breckenridge, TX. 

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