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Ingredients

How to make it

  • Sift all dry ingredients
  • Cut in lard or shortening until it looks like crumbles
  • Add only enough water to make a soft dough.
  • Mix well and knead for 5 minutes (you can use a food processor, but shorten knead time)
  • Form into round balls about 2 inches in diameter
  • Place between 2 sheets of waxed apper aqnd roll with rolling pin
  • Cook on hot, dry griddle until spotty brown, turning once
  • If tortilla puffs while browning, pat with spatula
  • wrap in clean dish towl to keep warm
  • Note: The trick is the right flour to water ratio. Dribble water until it looks like a smooth soft bread dough. It should not be sticky (too much water) or lumpy (not enough water)
  • Note: A standard tortilla is about 6 inches in diameter.
  • Note: Whole wheat flour may be substituted, or use half and half.

Reviews & Comments 7

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    " It was good "
    pointsevenout ate it and said...
    Nice tortillas. Made 10 inchers.
    See also: Flour Tortillas
    1/24/14
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  • chefjeb 4 years ago
    Ryan: note recipe says 1/2 cup water MORE OR LESS. Humidity as a lot to do with how much water. Also note the instructions note: The trick is the water ratio. Dribble water until it looks like a smooth soft bread dough, etc.
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  • TheRyan 4 years ago
    I made these tonight and they were really dry. When folding them they would often crack. Is this a symptom of a too-dry dough mixture? I am not in the US and it's very possible that the ingredients I used were not the typical ones...
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  • njspanteach 6 years ago
    Hmmm. Am I doing something wrong? I needed 3 times the shortening to get it to the crumbly state?
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    " It was excellent "
    thetacofaery ate it and said...
    i made these today with chicken tacos...and they were so easy, and yummy. i used 1/2 whole wheat, 1/2 regular flour, and they turned out great. thanks for the recipe
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  • drocean 6 years ago
    Warm water works good and makes the dough easier to work.
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  • chefjeb 7 years ago
    You are right. Corn would require a press. These areflour
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  • linebb956 7 years ago
    I have to admit... you are one brave person... you being from MS an posting this! I showed it to my friends who still make these every day, and they said.... "Not bad for someone who is not from TEXAS!" LOL... "BUT.... if your good at making them, you don't need a press. They only use those for corn tortillas".. LOL
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