Flour Tortillas

From: akrob@acpub.duke.edu (Adam Krob)

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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