Date: 1 Sep 93 14:10:55 GMT
This recipe was given to me by my aunt in Santa Fe, New Mexico, so I assume
that it is authentic.
4 cups all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
4 tablespoons lard (or shortening, which I prefer)
1 1/2 cups warm water
Combine dry ingredients in a mixing bowl. Cut in shortening with a
pastery blender. Make a well in the center and add water, a small amount
at a time, to form the dough. Knead the dough in a bowl until it is smooth
and feels elastic. Cover and set aside for 10 minutes. Form dough into
egg-sized balls and flatten between palms. With a rolling pin, roll each
ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated,
ungreased skillet over medium high heat for about 2 minutes on each side.
The tortilla should look slightly specked. Cover with a clean towel to
keep warm and soft. Serve warm. Makes about a dozen, depending of course
on the size of the tortillas.
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