pronounced "tor-tee-yuhs," should be mostly cream
colored with brown flecks. "Tortillas de Harina" made
with lard, are the staple bread of Mexico. A hands on approach
works best for this recipe as the shortening is more evenly
distributed through the flour, making the tortillas easier to
2 cups all-purpose flour
solid vegetable shortening
water, warmed to 110°
1. In a
large bowl, mix the flour and salt.
2. Rub the
shortening into flour until fine crumbs form.
3. Mix in the warm
water. Use 2 more tablespoons water if
Dough should not be too stiff. Knead a few seconds.
4. Cut into 4
pieces for burrito-size tortillas or cut into 6 to 8
for smaller tortillas.
Flour a breadboard and place each rounded piece onto
once to flour both sides. Flour rolling pin, roll out very
Turn once and roll again. Use more flour as needed.
Heat a 13-inch griddle after you have rolled out the
Grease the pan with a little oil. Fry tortilla until it
up, turn and fry 20 seconds on the second side.
Adjust heat as needed.
4 burrito size tortillas or 6-8 smaller tortillas