| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1 |
c |
Lukewarm water |
INSTRUCTIONS
Ron Parker one dozen 8 inch tortillas.
Mix flour and salt in a bowl, add shortening and mix with a fork or pastry
cutter until well mixed in. Add water, and blend well. You may have to
adjust the ratio of flour and water depending on the dryness/wetness of
your flour, which changes seasonally. Knead for about a minute.
Divide into a dozen balls. Cover with a floured cloth and plastic wrap and
let sit for about 15 minutes. Roll with a rolling pin in 8-inch rounds. Fry
in a fairly hot ungreased frying pan or griddle until golden brown in
spots, turning once. Enjoy.
You can of course make larger tortillas if you prefer those by just
subdividing the dough into fewer balls, and rolling them out larger.
Ron from rural Minnesota where more and more Hispanics are immigrating, and
increasing the availability of specialty foods from Texas and south of the
border.
Posted to JEWISH-FOOD digest V97 #046
From: rbparker@henning.cfa.org (Ron Parker)
Date: Tue, 8 Oct 1996 11:55:11 -0600
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