If you want the complete recipe that I followed see here, but I (approx.) halved the recipe because we would never use 32 tortillas in one sitting, no matter how small they end up being. And whats the point in storing fresh tortillas, because then they are no longer fresh.
2 1/4 cups flour
1 tsp salt
1/4 cup shortening
3/4 cup warm water
1. Combine flour and salt in a large bowl.
2. Add shortening to mixture and cut in with a fork or pastry cutter.
3. Add warm water.
4. Knead using dough hooks until the mixture becomes a ball.
5. Divide the dough into smallish balls, until you get about 14-16 balls.
6.On a plate covered in flour, flatten the balls and flour both sides.
7. Preheat a skillet over medium heat.
8A. If you are using a pasta roller, on number 2 feed the dough through, stretching as it goes. Rotate 90 degrees and feed through again. Feed through once on 4 or 5.
8B. If using a roller, roll until the balls are as thin as you can, about 1/8 inch.
9. Cook tortillas about 10 seconds on each side, until they get brown spots throughout**
10. Top tortillas with your favorite taco meats, cheese, or just vegetables.
**Don’t leave the tortillas on for too long, even if they are not getting spots, because the tortillas will become hard quickly (as we experienced this with about half of our tortillas due to our skillet not holding a hot temperature)
You can read here about how much I LOVE using uncooked tortillas. So you should trust me when I say that fresh tortillas are even better. Plus they really aren’t that hard to make either. Next time you make Mexican food, please try making your own tortillas, and let me know how it goes in a comment. If you post about it in your blog, I’ll feature your food in an upcoming post!
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