These homemade Tortillas will be an easy, fresh and delicious addition to any Latin meal.
2 and 3/4 cups of flour
1 and 1/2 teaspoons salt
6 tablespoons vegetable shortening, cut into 6 pieces
3/4 cup plus 2 tablespoons warm water (110 degrees if you have a thermometer)
1/2 teaspoon vegetable oil
Whisk flour and salt in a large mixing bowl. Add the pieces of shortening and, using your hand, mix the shortening into the flour mixture until it resembles coarse meal. Stir in the water with a mixing spoon until combined into cohesive dough.
Turn dough out onto a clean surface and briefly hand knead until it’s a smooth ball. Pull apart approximately 2 to 3 tablespoons sized portions of dough and roll into balls. Place dough balls on a plate, cover and refrigerate at least 30 minutes to firm. They can be stored in the fridge up to 3 days.
On a lightly floured surface, thinly roll out a ball of dough (should be about 8 inches across). Heat oil in a large non-stick skillet just over medium-low heat. When the oil is hot and shimmering, wipe it out with a large wad of paper towels. Lay the round in the skillet and cook until it begins to bubble, about a minute. Flip and cook on the other side until browned and puffed, about another minute. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough balls. (The cooked tortillas can be layered between parchment paper, covered with plastic wrap and kept in the fridge for a few days. Just re-heat in the microwave and serve.)
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Side
- Cuisine: Mexican American