My family loves Mexican food. My mom was an exchange student to Mexico back in her college days.
And so last night, completely disregarding the fact that we had consumed fajitas only a few days before, we quickly threw together a chicken taco dinner. Complete with homemade tortillas!
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/4 cup shortening
- About 1/2 cup warm water
- Additional shortening
- Additional flour
Combine 2 cups flour and salt in a medium bowl. Rub in 1/4 cup shortening with your fingers until evenly mixed in. Gradually stir in enough water to make a soft dough. Divide dough into quarters. Divide each quarter into 3 equal pieces, making 12 pieces total. Shape each piece into a smooth ball. With your hands, smooth additional shortening over each ball to coat generously. Place balls in a medium bowl; cover with a dry cloth towel. Let stand at least 15 minutes. Preheat an ungreased griddle or large heavy skillet over medium heat. Shape each ball into a flat round patty. Sprinkle both side of patties with flour. On a lightly floured surgace, roll out each patty to an 8-inch circle. Place each tortilla on preheated griddle. Cook until bubbles form on top and under-side is flecked with brown. Stack cooked tortillas and cover with a dry cloth towel. Serve immediately or wrap in foil and reheat briefly before serving. Makes twelve 8-inch tortillas.
Recipe Compliments of: Mexican Cookery Cookbook