Categories: Copycat, Entree, Mexican

Ingredients

• 2 c. flour
• 2 Tbsp. lard, or vegetable shortening
• 1 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2/3 c. water

Directions

1. Sift together the flour and the salt, cut in the shortening until well

2. mixed. Stir in cold water and form into a ball. Use more water if

3. needed until the bowl is clean of all dough. Knead well in the bowl or

4. on a floured board. Make the dough into balls the size of a large egg

5. (makes 8). Rub a little shortening on each ball, and let stand for 10

6. minutes. Pat thin, or roll out very thin with a rolling pin until the

7. tortilla is the desired size, up to 13 inches in diameter. Lift from

8. board into an ungreased skillet or frying pan, on medium heat. Turn

9. only once, allowing the tortilla to brown very lightly on each side.

10. The tortillas will become very slightly thicker as they cook. If they

11. are thicker than you prefer, omit the baking soda.

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