Recipe Archives->Mexican->Flour Tortillas 05

Flour Tortillas

3 cups flour
1/2 teaspoon salt
1/2 cup Crisco        
1 cup hot water (as hot as you can stand it)

I'm guessing at the measurements, since the only thing I measure
is the flour.  Mix the flour and salt.  Mix in the crisco with your
hands till it is the texture of small peas.  Add the hot water a
little at a time till you have a soft elasticy ball.  Knead still
shiny and smooth.  Let rest for 10-15 minutes.

Make 8-9 small balls.  Roll each ball into tortilla and cook on
HOT well seasoned cast iron skillet.  Flip when side is golden.
They should bubble if you have done it right.  Keep in tortillas
warm in a towel.

Tips:  I use a broom handle to roll the tortillas.  For some reason
a regular rolling pin just doesn't work well.  Roll out what you
plan on using.  Keep the remaining balls in a plastic bag and paper
towel in the fridge.  I have never had good luck cooking them on
anything but cast iron.  Don't flip them till they are cooked on
that side and don't worry about a few burned spots, it adds flavor.

Printable version: flour-tortillas05.txt.