What could be better than a warm, soft, fresh tortilla? In my opinion, almost nothing. My favorite way to eat them is right out of the pan with a big dollop of honey butter. This recipe is ridiculously easy with only four ingredients. You might just find yourself making them as frequently as I do!
What You’ll need:
2 3/4 cup flour
1/3 cup shortening
3/4-1 cup warm water w 1 tsp salt dissolved into it
Step 1: First, place 2 3/4 cups flour into the bowl of a food processor. Mine is quite large, so if you don’t have one this big, just go ahead and use a medium size bowl and do it by hand. Dollop 1/3 cup of shortening into the flour in chunks. Then pulse a bunch of times to incorporate it into the flour. If doing this by hand, use a fork or your fingers.
Step 2: The dough should look crumbly when you’re finished.
Step 3: Now drizzle in the water while the processor is on. Start by only adding up to 3/4 cup of the water. The dough should not be too sticky to handle. It should hold together and be moist and light, but you should be able to handle it without it sticking all over your hands. If you need a bit more water, add it a little at a time. This is what the dough should look like.
Steps: 4-5: When it’s ready, roll it into 12 golf-ball size balls. Let the dough balls rest on the counter for at least 20 minutes.
Steps 6-7: Once the dough has rested, roll out the balls on a well floured surface with a floured rolling-pin.
Step 8: Pre heat your pan so it’s very hot. If it’s not hot enough the tortillas will cook for much to long and be too dense. They only need to be in the pan for about a minute total (thirty or less seconds per side). The tortilla will bubble really quickly and that’s when it’s ready to be flipped.
Before you know it, you’ll have stacks of pillowy deliciousness.
Recipe By Lindsay Esparza
To read more about Lindsay check out most recent interview with her here