Categories: Tortillas

Ingredients

• 2 1/2 cups all purpose flour
• scant 1/2 cup vegetable shortening
• 1 teaspoon salt
• 1 cup warm water

Directions

1. Place the flour, shortening and salt in the bowl of a heavy duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

2. Divide the dough into 8 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 1 hour.

3. Cut out eight 12" squares of wax paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10" 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.

4. To cook, heat a dry griddle or 12" skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 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 quesadillas or other dishes.

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