[CH] Flour Tortillas Recipe

Phil Cody (wpcody@mindspring.com)
Fri, 12 Feb 1999 09:28:41 -0500

Here is the recipe for Flour Tortillas.  Flour torts are a great
accompaniment to green chile stew and many other chile dishes.   Like
all homemade breads these torts taste sooooo....much better than what
you'll ever get from the store.


Flour Torts

All measurements are appox.  they will vary slightly with humidity,
gluten content of flour etc.  Shortening will produce the same
wonderful tort texture as lard and without the saturated fats.  For
those who aren't concerned about saturated fats or "the thought" of
lard you'll get the traditional flavor using it.

2 cups white or whole wheat flour
1/2 tsp. salt or to taste
4 TBS. lard or shortening
approx. 1/2 cup  warm water

more lard or shortening
more flour

Mix the Fluor and salt in bowl.  Take your fingers and rub the lard
or shortening into the flour until is thoroughly mixed.   (You can
also cut it in with a pastry knife but using your fingers is easy. )
Add the water gradually and stir until you have a soft dough.   Knead
it for about 3 minutes.  When it is "just right" the dough will have a
smooth texture.  Don't over knead it.  Divide the dough into about 12
equal size balls.  Coat with a very thin coating of melted lard,
shortening, or vegetable oil.  Place in a bowl and cover with a
slightly damp clean towel.  Let the dough rest for about 15 minutes to
2 hours.  Heat a heavy skillet to medium to medium hot. (You'll have
to experiment and make a notes of the correct setting for your
stove/pan combination.)   Flatten the dough balls on a lightly floured
flat surface and shape into tortillas one at a time. Use a rolling
pin, tall water glass, or thick dowel to roll out the torts.  It takes
practice to make nice round torts, but you'll get better with time.
Place the torts in the skillet one at a time.  When little bubbles
form its time to flip them over and cook on the other side until
slightly brown.

Note:  After you've done this a few times you'll get the feeling for
it.  If the dough seems rubbery and does not roll easily, let it rest
a little longer.

Enjoy!
Phil

When the situation is desperate, it is too late to be serious. Be
playful.
-Edward Abbey

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