Re: Mexican Cuisine
Mexican Tortillas
3 cups self-rising flour
1 tsp salt
2 Tbsp solid vegetable shortening (or lard if you're into authenticity)
1 1/8 cups water
In a Large bowl, cut shortening into flour; add salt. Stir water in, slowly, with a fork until alarge ball of dough iha formed. Cover and let sit for 20 minutes. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Flatten each ball into a four or five inch patty, then roll into a nine-inch round.
After each tortilla is rolled out, place it on a preheated, ungreased skillet over medium high heat. When blisters appear on tortilla, flatten immediately with a wide spatula. Turn tortilla often until blisters turn a light brown. Serve immediately or store in a refrigerator or freezer. Makes a dozen.
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