In the late 16th century, the Spanish introduced Mexico to wheat cultivation and the production of bread made from wheat and flour. Flour tortillas have since become very popular and are an essential part of Mexican cuisine. They are used for making tacos, burritos, enchiladas and many other popular Mexican dishes. As with many things, the best flour tortillas are the ones that are homemade. Making your own tortillas can be difficult at first, but practice makes perfect.
Instructions
1. Combine the flour, baking powder and salt in a large mixing bowl. Fold in the vegetable oil or shortening and gradually add the warm water.
2. Knead the dough for approximately 6 minutes, or until it sticks together and does not crumble. Place the dough on a floured cookie sheet or wax paper and knead for another 4 minutes. At this point the dough should not stick to the cookie sheet or wax paper.
3. Roll the dough into a log and cut into 12 even sections. Roll each section into a ball, cover with plastic wrap and let sit for 30 minutes.
4. Place a dough ball between two pieces of wax paper. Use a rolling pin to flatten it. Start in the center and roll out to the edges. Stop when the diameter of the tortilla is 8 to 9 inches. Repeat for the remaining 11 dough balls. Do not let the pin roll off the edges, or they will be too thin.
5. You’re all done! Gently peel the tortilla off the wax paper. You may cook the tortillas on a hot skillet or fry them. For softer shells, fry for 2 to 3 seconds on each side. Fry longer for hard shells. Use a fork to shape the shell into a crescent.
Tags: cookie sheet, cookie sheet paper, Place dough, roll edges, sheet paper
