White Flour Tortillas

1. 1

   Melt 2/3 cup of the shortening in a saucepan and set aside.

2. 2

   With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina, baking powder, and stock, mixing well after each addition.

3. 3

   Then gradually add the melted shortening mixing completely after each addition.

4. 4

   Cover the bowl of dough with a damp kitchen towel and set aside in a warm place for at least 30 minutes.

5. 5

   Heat the grapeseed oil over medium-high heat on the griddle.

6. 6

   Form 1 to 2 tablespoons of the dough into 4 to 6-inch disks.

7. 7

   (The New Mexican version shown on the episode is thicker than the Latin American version.).

8. 8

   Cook on the griddle for 1 or 2 minutes, flip with large pancake turner and cook the other side.

9. 9

   Allow to rest than serve warm or at room temperature, or use as needed for the component of another recipe.

* Per serving · 4 servings · Values may vary.

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