Recipe: Flour Tortillas

Flour Tortillas (courtesy of Orangette)
– 2 cups unbleached, all-purpose flour
– 1 tsp salt
– 3 Tbs vegetable shortening (I use Crisco Vegetable Shortening)
Prepare about 1 cup of hot water.  Stir the flour and salt together in a large bowl, then mix in the shortening and stir the mixture.  Gradually mix in the hot water while mixing until the dough holds together.  Once the mixture is formed into a dough, knead it on a lightly floured surface for about 5 minutes or until smooth.  Do not over knead your dough.  Shape the dough into a ball and leave it to rest for 30 minutes wrapped in a plastic.  Put a pan on the stove over medium heat.  After 30 minutes, place the dough on a lightly floured surface and cut it into wedges.  Cut each wedge into 3 smaller wedges, so you will get a total of 9 wedges.
Roll the wedges one at a time with a rolling pin. Make it as thin as you possibly can.  When the skillet is hot but not burned, cook the tortilla on each side until you see golden or brown spots forming on the surface of the tortilla.  Repeat this process with the rest of the dough.  You will know when you get it right if the tortillas are crisp on the outside and slightly crunchy yet chewy on the inside.  You can also store the leftovers in the fridge and warm it up in a pan the next day.  Freeze the tortillas if you intend to store it for a longer period.  Serve the tortillas with refried beans, lettuce, tomatoes, onions, green peppers, salsa, guacamole and hummus.

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