INGREDIENTS

INSTRUCTIONS

In a food processor combine 2 3/4 cups of the flour (reserve the remaining
flour for rolling out the dough) with the lard or shortening. Pulse several
times until the fat is evenly distributed throughout the flour and no
particles of fat are visible. Dissolve the salt in 2/3 cup of the warm
water. With the machine running, pour the liquid through the feed tube in a
steady stream and stop the machine once the dough has come together in a
ball. Feel the dough, it should be a medium-stiff consistency, not too firm
but not as soft as most bread doughs. If the dough is too stiff, divide it
into several pieces, sprinkle with 1 or 2 tablespoons of the remaining
water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat
surface or plate. Cover with plastic wrap and allow dough to rest for at
least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by
flattening the ball of dough, lightly flouring it, and with a rolling pin
rolling forward and backward over the dough, then turn it a sixth of a turn
and roll forward and backward again. Repeat the turning and rolling process
until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap. Repeat the
rolling out process for the remaining 11 balls of dough.
Heat a flat cast iron griddle over moderately high heat. Lay a tortilla on
the griddle and cook for 20 to 45 seconds until tortilla bubbles and
lightly browns on the underside. Flip the tortilla and cook it for another
30 to 45 seconds. The tortilla should be lightly browned but still soft and
flexible. Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the
towel to keep them warm and soft.
The tortillas can be stored in a sealable plastic bag and refrigerated
until ready for use. To reheat the tortillas, tuck them in an "envelope"
made out of aluminum foil and heat in a 325 degree oven for 10 to 15
minutes.
Yield: 12 flour tortillas
Recipe by: Cooking Live Show #8883 Posted to MC-Recipe Digest V1 #627 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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