83. You know, those plastic bags filled with tortillas that you purchase in the grocery store. Perfectly shaped rounds in a stack...how old are they??? Hard to say. Even the date of expiration is hard to find on the package. We've all purchased them, simply because they are the only tortilla's available. Unless you live near a bakery or shop that makes them fresh daily.
Many years ago, I met a lovely friend, Bonnie, who was from Mexico. We became fast friends because we shared a love of coffee, food and laughter. Bonnie was a wonderful cook! I talked her into showing me how to make tortillas and she was so gracious to share her mom's recipe. We got together and prepared a mexican meal with all the trimmings. Wow...what a feast!
I still use her tortilla recipe to this day. It is perfect every time. They taste so delicious!
2¼ cups flour
¼ cup shortening (Crisco)
1 tsp salt
2 ½ tsp baking powder
1 cup warm water
Place flour in a bowl and cut in shortening till crumbly. Add salt and baking powder and stir. Pour in warm water and mix till mixture forms into a soft dough. Add more flour if necessary and work dough till it is no longer sticky and comes away from your hands. Place plastic wrap over the bowl and allow the dough to rest for 15 minutes.
Heat a cast iron pan and brush is lightly with oil to season.
After dough has rested, break off a small golf ball size ball of dough
and roll it in your hands and flatten. With a generous amount of flour, begin to roll the dough in one direction, turning it and flipping it till the desired size. Place immediately in the hot cast iron pan. The dough will begin to bubble and brown, approximately 2 or so minutes. Flip the dough and allow the opposite side to brown and then remove to a heated plate. Continue with the remaining dough.
Tortillas are best eaten the same day they are made. Next day the tortillas will have gummier texture but are still edible.
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