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Tortillas, New Mexican Flour

Source of Recipe

Oregonian


Recipe Introduction

Makes 16 (6-inch) or 8 (12-inch) tortillas

List of Ingredients

1 1/2 cups water
4 cups all-purpose flour
1 1/4 teaspoons salt
6 tablespoons vegetable shortening







Recipe

In a small saucepan, bring about 1 1/2 cups water to a boil.

In a medium bowl, whisk the flour and salt together. Mix in the shortening with your fingers until the mixture resembles coarse meal. Using a wooden spoon, stir in enough boiling water so that the dough holds together (1 1/4 to 1 1/2 cups). Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Form the dough into a ball, cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Warm a medium cast-iron skillet over medium heat. Place the ball of dough on a lightly floured surface and divide it into 10 balls. Use a rolling pin to roll out each ball into a 1/8-inch-thick tortilla.

When the skillet is hot but not smoking, cook the tortillas, one at a time, until slightly puffed, about 20 seconds. Flip, then cook for 20 seconds longer. Wrap in a dish towel or a napkin to keep warm.

--Adapted from "Saveur Cooks Authentic American"