*  Exported from  MasterCook  *
 
                          % Flour Tortillas (Tht)
 
 Recipe By     : TOO HOT TAMALES SHOW #6154
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Miscbreads                       Restaurant/Chef
                 Southwestern                     Favorites
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  Cups          all-purpose flour
    3 1/2  Oz            vegetable shortening
    1      Teaspoon      salt
    1      Cup           warm water
 
 Place the flour, shortening and salt in the bowl of a heavy-duty mixer. 
 Beat
 with the paddle until crumbly, 3 to 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 8 pieces. Roll each into a ball and place on a 
 baking
 tray or board. Cover with a towel and let rest at room temperature at 
 least
 15 minutes or up to 1 hour.
 
 Cut out eight 12-inch squares of waxed or parchment paper for stacking
 the
 tortillas. On a lightly floured board, roll each ball into a 10-inch 
 circle,
 and transfer to a paper square. Stack on a baking tray or platter and
 refrigerate until cooking time. Uncooked tortillas can be kept in the
 refrigerator, well wrapped with paper squares between the layers, up to
 2
 days.
 
 To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over 
 medium
 heat. Carefully peel off the paper and cook the tortillas one at a time,
 until puffy and slightly brown, 30 to 45 seconds per side. Set aside to 
 cool
 slightly on a towel-lined platter. Bring to the table wrapped in a towel 
 for
 warmth, or wrap well and refrigerate or freeze.
 
 Yield: 8 large tortillas
 
 My Notes:
 It is not possible to roll the dough after mixing, it is too wet.  Place 
 spoonfuls of dough onto a lightly floured long piece of waxed paper. 
 When 
 ready to roll, have an extra 1/2 - 1 cup flour handy. Lightly flour
 dough 
 “glob” and gently roll dough in flour with your hands. Place on another 
 piece of ligbhtly floured waxed paper and roll to paper thin and beyond. 
 This is important because the tortilla will thicken when cooked.  Gently 
 peel  uncooked tortilla from waxed paper.  When cooking, make sure the 
 tortillas have brown cooked patches on them or it will be undercooked.
 
 TNT shared by Sherilyn Schamber, August 1997
 Incredible recipe sharing in REG at:
 http://www.concentric.net/~sherschm/cic.htm
 
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