Our first effort at homemade tortillas was flour tortillas, the recipe for
which includes 1/4 cup shortening.
2 cups unbleached flour
1 teas table salt
1/4 teas baking powder
1/4 cup cold shortening, cut into small pieces
It's not hard. Mix the flour, salt and baking powder. Cut
in the shortening until mealy. Stir in 2/3 cup warm water. Turn the dough out
onto a floured surface and knead until smooth and soft, 3-4 minutes. It should
not be very sticky. Divide the dough into 8 small portions and cover loosely
with plastic. Let the dough rest at least 30 minutes or up to 2 hours.
Heat a large, dry cast-iron skillet over medium heat. Using
just enough flour to prevent sticking, roll out one ball at a time, very thin,
into a 9-10 inch round. Peel it off the rolling surface and place in the
skillet. Cook until it bubbles and the bottom forms brown spots, 45-60
seconds. Pop any really big bubbles. Flip and cook another 45-60 seconds. Turn
down the heat if they brown too quickly or start to burn. Transfer to a warm
plate and cover with a towel to keep warm. Repeat.
Next we will try Corn Tortillas:
We will need Masa Harina from the local Mexican food market. This is a mixture of corn flour and lime and should include nothing else.
To make 6 tortillas we will combine
2/3 cup + 2 teaspoons masa harina
1/3 cup + 2 Tablespoons hot water
Some recipes add a little shortening. If you add a teaspoon of shortening, melt it in the hot water before adding to the flour.
For 12 tortillas, use
1-1/3 cup + 1 Tablespoon of masa harina
3/4 cup + 2 Tablespoons+ 1 teas water
Knead this mixture, adding the water until it holds together. A little baking powder will add lift to the dough. Roll this dough between two pieces of plastic, then
brown as described above. Less shortening, no salt, better for your heart.