Homemade Tortillas

I had a first today.  I decided to make my own flour tortillas.  Actually, I am just trying to wait to go shopping until Thursday and wanted to use some awesome chalupa filling in tortilla shells today for lunch ... so I made my own tortillas.  The process was not altogether hard, but the outcome was not as pretty or predictable as the bag from Walmart.  I definitely felt very domestic and "homey" in the process though!

Flour Tortillas

2 c unsifted flour

1 tsp salt

1/4 c lard or shortening

1/2 c lukewarm water

Combine flour and salt.  Cut in shortening with pastry blender or fork.  Gradually add water and toss with fork to make a stiff dough.  Form into a ball and knead thoroughly on lightly floured surface until smooth and flecked with air bubbles.  To make dough easier to handle, grease surface, cover tightly and refrigerate 4-24 hours before using.  Let dough return to room temperature before rolling out.

Divide dough into 8 balls for large tortillas, or 11 balls for common 8" size.  Roll as thin as possible on lightly floured surface.  Drop onto a very hot ungreased griddle.  Bake until freckled on one side.  (Takes only about 20 seconds).  Lift edge, turn, and bake on second side.

Serve at once or cool tortillas, wrap airtight, and refrigerate or freeze.  To serve later, place in tightly covered baking dish and warm in oven, or fry briefly in hot shallow oil.



Cooking on the griddle





Stack ready for lunch