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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