Wheat-flour Tortillas

Adapted from The Cuisines of Mexico by Diana Kennedy.

3-3/4 cups flour
1/2 cup vegetable shortening
2 teaspoons salt
1 cup hot water

Place the flour in a large bowl. Add the vegetable shortening and using your fingers, rub the shortening into the flour. Dissolve the salt in the hot water and add to the flour mixture. Knead the dough well for about 3 minutes. Wrap in plastic and set aside for at least 2 hours; do not refrigerate.

Heat a griddle or large frying pan over a medium flame. Knead the dough again for a minute or two, then take a piece and roll into a ball about 1-1/2 inches in diameter. Press out evenly to a circle about 7 inches. Fry the tortilla on the griddle, about 20-30 seconds or so; then flip and fry the other side for slightly shorter time. Remove to platter and place one on top of the other and store in a plastic bag.

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