In Mexico, tortillas are often made by hand before almost every meal. The taste of a good homemade flour tortilla adds an extra dimension to any Mexican dish. Make your own flour tortillas for the next Mexican feast you prepare:
Place 3 1/2 cups of flour, 1/2 cup (plus 1 tablespoon) shortening, and 1 1/2 teaspoons of salt in a bowl.
Lightly rub the ingredients together with your fingers to evenly mix the ingredients.
Pour in 1 cup and 2 tablespoons warm water and mix with a wooden spoon.
Stir until a smooth dough has formed.
Divide the dough into 12 piece, then roll each piece into a ball and place them on a baking tray.
Cover them with a towel and let them rest at room temperature for 15 minutes to an hour.
On a lightly floured board, roll each ball into a 8-inch circle.
Transfer each rolled-out ball to a square of parchment paper.
Stack the dough, on the parchment paper, on a baking tray or platter.
Refrigerate them until you’re ready to cook them.
When you’re ready to cook, heat a dry skillet.
Heat the skillet (or dry griddle) over medium heat.
Peel the paper off of the top tortilla and place that tortilla in the heated skillet.
Cook it until it’s puffy and slightly brown, about 40 seconds on each side.
Remove the tortilla from the skillet and place it on a towel-lined platter.
The tortilla needs to cool — how long is up to you.
Cook each tortilla in the same fashion.
After you cook them all, it’s time to eat!
