Authentic Mexican Tortillas Recipe

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   1 Combine the flour, baking pwdr, and salt.

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   Either by hand or possibly with a pastry cutter, cut in the shortening until the mix is crumbly.

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   If the mix looks more floury than crumbly, be sure to add in just one or possibly two more Tbsp.

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   of shortening until it is crumbly.

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   Add in about 3/4 c. warm water to the mix, or possibly just sufficient to make the ingredients look moist.

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   2 With your hand or possibly a large fork, knead the mix making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough.

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   If the dough still sticks to the side of the bowl, add in a couple more Tbsp.

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   of flour till the dough forms a soft round shape.

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   The dough is ready to roll out now, but it is best to let it rest.

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    Cover it with a dish towel, and let it sit for about an hour or possibly so.

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    3 Take the dough, and pull it apart into 10 to 12 balls.

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    Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

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    4 Place each tortilla on a medium warm cast iron skillet.

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    Cook for about 1 to 2 min on each side, or possibly till the tortilla does not look doughy.

* Per serving · 4 servings · Values may vary.

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