Categories: Copycat, Entree, Mexican
Ingredients
- 2 c. flour
- 2 Tbsp. lard, or vegetable shortening
- 1 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2/3 c. water
Directions
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Sift together the flour and the salt, cut in the shortening until well
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mixed. Stir in cold water and form into a ball. Use more water if
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needed until the bowl is clean of all dough. Knead well in the bowl or
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on a floured board. Make the dough into balls the size of a large egg
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(makes 8). Rub a little shortening on each ball, and let stand for 10
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minutes. Pat thin, or roll out very thin with a rolling pin until the
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tortilla is the desired size, up to 13 inches in diameter. Lift from
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board into an ungreased skillet or frying pan, on medium heat. Turn
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only once, allowing the tortilla to brown very lightly on each side.
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The tortillas will become very slightly thicker as they cook. If they
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are thicker than you prefer, omit the baking soda.