© 2019 by Peter Harman, FoodGuru.com, and FoodGuruUniversity.com. All rights reserved.

Jun 15

Flour Tortilla

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PROCESS:

 

Sift of all purpose flour, baking powder, salt and sugar into a bowl

Add chopped cilantro. Add 4 tablespoons of vegetable shortening or lard and cut it in, one tablespoon at a time using a fork. Add water slowly and mix with your hands until all the water is incorporated. Knead the dough on a lightly floured surface for three to five minutes. If the dough seems sticky, add a little extra flour. Wrap the dough in plastic and let it rest for 30-minutes.

 

Cut the dough into 6 even pieces. Roll out each piece as thin as possible into a round shape. Heat a griddle or skillet to 350-degrees. Cook the tortillas for 30-seconds on each side. The tortillas should develop small bubbles and brown a little as they cook.

 

Stack the tortillas on a plate and cover with a towel or plastic wrap until ready to use.

 

*Tortillas will hold in the fridge for up to a week, you may freeze them also.

*Use Lard instead of Crisco when possible (I don't know what I was thinking when we shot this video!)

 

INGREDIENTS:

 

2 cups all purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

4 tablespoons Crisco or Lard

2 tablespoons fresh cilantro, chopped

1/2 cup plus one tablespoon warm water

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