| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1/2 |
c |
Warm water |
INSTRUCTIONS
From: Pat Dennis <pld@acsu.buffalo.edu>
Date: Tue, 28 Sep 1993 09:31:25 -0400
Mix flour and salt together. Rub shortening into flour with fingertips
until mixture has a fine, even texture. Stir in water until dough forms.
Knead on a floured surface until smooth, about 2-3 minutes. Wrap in
plastic and let rest at room temperature for 20-30 minutes. Knead a few
times and divide into 8 pieces (for 10" tortillas), or 12 pieces (for 8"
tortillas). Roll each into a ball and cover with plastic to keep from
drying out. Roll each ball out on a floured surface, turning over
frequently. Stack between sheets of waxed paper.
Heat an ungreased heavy skillet over medium high heat until "a water
droplet flicked onto it dances in tiny droplets". Place a tortilla in the
pan and cook until the top is bubbly and the bottom is flecked with brown
(about 30 seconds). Turn it over and cook the other side about 20 seconds.
If it puffs up during cooking, just flatten it back down with the spatula.
Cook the rest the same way. Tortillas can be refrigerated up to 3 days or
frozen up to two weeks. Reheat before using.
(lifted from Consumer's Guide Mexican Cookbook)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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