| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Breads |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached Flour |
| 1 |
ts |
Salt |
| 3 |
tb |
Lard Or Shortening |
| 1/2 |
c |
Warm Water |
|
|
Lard Or Shortening |
INSTRUCTIONS
Mix flour and salt; cut in lard until particles are the size of fine
crumbs. Sprinkle in water; one tablespoon at a time, until all flour is
moistened and dough almost cleans the sides of the bowl. Gather dough into
a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for
8-inch tortillas, or 6 equal parts for 10-inch tortillas. Shape each part
into a ball; brush lightly with lard. Cover and let rest 20 minutes. For
each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch
circle. Heat ungreased griddle or skillet over medium-high heat unti hot.
Cook tortilla until dry around edge and blsiters appear on the surface,
about 2 minutes. Turn and cook the other side until dry, about 1 minute.
Stack tortillas, placing waxed papper between each. Cover with damp towel.
Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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