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Ingredients
- 2 1/2 to 3 cups of all-purpose flour
- 1/2 cup vegetable shortening
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup warm tap water
- Extra flour for dusting
Details
Servings 1
Adapted from hispanickitchen.com
Preparation
Step 1
1. Melt the shortening in a microwave-safe bowl (glass). Add the water, salt and baking powder. Gradually add the flour in, working the dough with your hands until it is no longer sticky. Cover with plastic wrap and let stand for at least 30 minutes.
2. After 30 minutes, preheat a griddle to medium heat. Make dough balls, about 2 inches. On a flat surface, dust with flour and roll out one dough ball at a time (about 5 inches). Cook on griddle until the tortilla starts to bubble up, turn and cook for another minute.
3. If tortillas are cooking too fast, turn down the heat. You want a light brown color. Stack the cooked tortillas in between a clean kitchen towel, and keep them covered. Once the tortillas are completely cool, store in resealable plastic bags, in the refrigerator. Reheat on hot griddle for a few minutes. They will keep for 7 to 10 days.
Note: I get asked a lot on the temperature of the water when preparing the tortillas. I have used both hot and cold water while preparing recipe, both have worked. But I prefer a warm water, as the shortening is pretty hot when melted and the warm water, cools it slightly so it's easier to handle.
Notes: For a tasty, sweet treat, shallow fry a few flour tortillas and dust them with cinnamon and sugar, a quick buñuelo!!
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