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Thursday, August 26, 2010

Flour Tortillas

Making you're own tortillas at home is not as complicated as you may think. Now when I say "very warm water" I mean as warm as your hands can handle safely without burning yourself. Using bacon grease will give your tortillas a better flavor then using just shortening or just lard etc. still tasty is a website that shows different foods shelf life. I use it for everything because I like to make extra food for leftovers and for last minute meals from the freezer.
Makes about 28 5in tortillas

5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon bacon grease
1 tablespoon lard or shortening
1 1/2 cups very warm water


1. Stir flour, baking powder and salt. Cut in grease and lard once it is completely combined add in water a little at a time, mixing with your hands, once dough is combined knead on a floured surface until dough is elastic. Spray the same bowl with a nonstick spray and spray the top of the dough, place a clean towel on top and rest for 15 minutes.

2. Divide the dough into halves and then into 28 golf size balls, pat down and keep them on a floured surface with a damp towel to keep the dough from drying out while rolling out the dough. Roll the dough balls with a rolling pin to desired thickness and size, I like mine about 5 inches in diameter.

3. Heat a skillet to medium-high heat and cook tortillas until bubbles start to form, then flip the tortilla and cook, pressing down on the bubbles. They are done when brown spots are on both sides, wrap them in a clean towel to keep them warm.

Store in an airtight container in the refrigerator or freezer for longer shelf life.

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