| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Crisco |
| 1 |
c |
Hot water; about (as hot as you can stand it) |
INSTRUCTIONS
From: mperez@census.gov (Marita Perez)
Date: Mon, 25 Apr 1994 23:57:22 GMT
This is how my mother-in-law taught me to make tortillas.
I'm guessing at the measurements, since the only thing I measure is the
flour Mix the flour and sal. Mix in the crisco with your hands till it is
the texture of small peas. Add the hot water a little at a time till you
have a soft elasticy ball. Knead still shiny and smooth. Let rest for 10-15
minutes. Make 8-9 small balls. Roll each ball into tortilla and cook on
HOT well seasoned cast iron skillet. Flip when side is golden. They should
bubble if you have done it right. Keep in tortillas warm in a towel.
Tips: I use a broom handle to roll the tortillas. For some reason a
regular rolling pin just doesn't work well. Roll out what you plan on
using. Keep the remaining balls in a plastic bag and paper towel in the
fridge. I have never had good luck cooking them on anything but cast iron.
Don't flip them till they are cooked on that side and don't worry about a
few burned spots, it adds flavor.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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