FLOUR TORTILLAS
2 1/2 cups all purpose flour
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon salt
1 cup warm water
In the bowl of a heavy duty mixer, place the flour,
shortening and salt. Beat with the paddle until crumbly, about 3 to
5 minutes. With the mixer running, gradually add the warm water and
continue mixing until the dough is smooth, about 3 minutes. Divide
the dough into 3 pieces. Roll each into a ball and place on a baking
tray or board. Cover with a towel and let rest at room temperature
at least 15 minutes or up to one hour. Cut out eight 12 inch squares
of waxed or parchment paper for stacking the tortillas. On a lightly
floured board, roll each ball into a 10 inch circle, and transfer to
a paper square. Stack on a baking tray or platter and refrigerate
until cooking time. Uncooked tortillas can be kept in the
refrigerator, well wrapped with paper squares between the layers, up
to 2 days. To cook, heat a dry griddle or 12-inch skillet over
medium heat. Carefully peel off the paper and cook the tortillas,
one at a time, until puffy and slightly brown, about 30 to 45
seconds per side. Set aside to cool slightly on a towel lined
platter. Bring to the table wrapped in a towel for warmth, or wrap
well and refrigerate or freeze for quesadilla or other dishes.
|