• 2 ½ Cups All Purpose Flour
  • ½ Cup Vegetable Shortening (3 1/2 ounces)
  • 1 teaspoon salt
  • 1 Cup Warm Water

In the bowl of a mixer, place the flour, shortening and salt.

Beat with the paddle until crumbly, about 3-5 minutes.  With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

Divide the dough into 3 pieces.  Roll each into a ball and place on a baking tray or board.  Cover with a towel and let rest at room temperature for at least 15 minutes and up to an hour.

Take a small piece of dough and place on a lightly floured board, roll into a 10″ circle and put aside.  Finish rolling remaining tortillas

To cook, heat a comal or dry skillet over medium heat and cook to desired crispness.

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