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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.



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