La senora's flour tortillas

1 servings

Ingredients

Quantity Ingredient
(Two Dozen)
This is the way Sra. Lute taught me to make tortillas...She insisted
That the damp towel (a paper towel works fine) was essential to keep the
Dough from drying out while you are working...
The senora didn't believe that I wanted to learn to cook at first, but
Soon warmed to the idea, and taught me the way she did things (which was
Plenty good enough for me)...she was a 60ish matron, who tried very hard
To retain her dignity during these cooking lessons, but often could not
Help herself, and collapsed into the corner overcome with giggles,
Holding her hand over her mouth to lessen the sound of her laughter...
4 cups Flour
2 teaspoons Salt
⅛ teaspoon Baking powder
Combine flour, salt and baking powder; stir well. Cut in shortening
⅔ cup Shortening
1 cup Plus 3 T. hot tap water

Directions

with pastry blender (or with fingers, the way the senora did it), until mixture resembles coarse meal. Gradually stir in water, mixing well. Put an ungreased comal (griddle) or skillet over medium heat so that the tortillas can be cooked as soon as they are rolled out.

Work quickly. Pinch off a chunk of dough and shape it into a walnut-size ball; place in a bowl covered with a damp towel to keep moist. Repeat until you have used all the dough. Roll each ball out on a lightly floured surface into a very thin circle, or on your first few hundred attempts, an amoeba shape. (The amoebas taste just as good) Circles should be about 6 inches in diameter, but try for thinness more than diameter. Place tortilla on hot skillet and cook about two minutes on each side, until lightly brown. Serve hot.

Submitted By BILL JERNIGAN On 03-14-95

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