Tasteful Tuesday

Makes 12 Tortillas

It's been a great new year so far, trying all kinds of recipes and combinations, putting spins on old things and finding I like a handful of new ingredients in some of my old favorites. The latest, corn on my Fajita ...

I never thought to try it, though I had seen it in Mexian restaurants countless times. But yesterday, we had a split meal ... which is basically, two meals in one. We had Fajitas for some people, Grilled Chicken and Mashed Potatoes and Corn for others.

Without thinking much about it, I tossed some corn into the mix and discovered with a smile that it was good. If you haven't already figured out, I'm a lover of Mexican food.

If we had it at least once or twice a week it's almost promised that I would be the last to complain ... SO! When I found this easy, EASY, easy recipe for  tortillas.

As much as we eat Mexican food, I thought these would be a good idea to keep in mind!

Ingredients

• 2 3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. 

Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. 

Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.