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Flour Tortillas

Flour Tortillas

Makes 2 dozen tortillas.

Submitted by Roger Mendoza


“Mom never measured the ingredients, until I helped her make some back in the early 1970’s.  Intercepting her handful of flour and other ingredients, we measured each before it made it’s way to the bowl.  She could tell if the mixture had the right proportion of ingredients by tasting the raw mixture.  She preferred to use Crisco shortening and Pioneer Mills Flour.”
   “The secret to good tortillas is to use plenty of water, and to let the dough sit for at least 2 to 4 hours.  It should be covered with a wet towel, or coated with oil, and covered with plastic wrap.”


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Ingredients

4 cups unbleached, all-purpose flour
½  cup (or 8 Tbsp.) of shortening
2 tsp. baking powder 2 tsp. salt
1 ¾ cups very hot water (between 130 and 140 F)

Directions

      In medium bowl, with fork, mix the flour, salt and baking powder.  With pastry blender or by hand, cut the shortening into the flour mixture and blend thoroughly.  Add the water a portion at a time while kneading the dough until it is no longer sticky.  Cover the bowl with a wet towel (or plastic wrap) and set it aside for at least 30 minutes in a warm place.  If you have time, set the dough aside for two to four hours for lighter tortillas.
Heat the griddle (comal) to medium heat.
      Divide the dough into 20 to 24 balls, depending on the thickness and size of the tortillas desired.  Keep them in a pile together, covered with a damp cloth to keep them from drying out.  Roll each ball of dough into a circle of desired thickness (thick tortillas take longer to cook).  Cook over medium heat again for about 10 to 15 seconds then quickly cook the other side till done.  Then turn the tortilla over and continue cooking till done.  If the cooking time is too long, then the tortilla tends to dry out.