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LOCATION: Recipes >> Mexican >> Flour Tortillas 01

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Flour Tortillas

2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/2 cup warm water

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.


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