by T.C. Savage
February 24th is Tortilla Chip Day. Knowing that you can buy some nice chips in any store, I thought a good tortilla recipe might be useful in your celebrations. Maybe you can practice and be prepared for Cinco de Mayo!
This Flour Tortilla recipe has passed the test of time for our family. We use it often and it is worth the time it takes to make it. For the flour, I like to use a mix of white and whole wheat. Although the original recipe calls for shortening, we prefer to use butter, bacon grease, or duck fat because natural fats are preferred in our home.
Flour Tortillas - makes 16
4 cups flour
1 1/2 teaspoon salt
1/2 cup shortening
1 cup water or more if needed
Stir the salt into the flour. Cut in the "shortening" until the size of peas. Mix well. Add enough warm water to form soft dough. Knead a few times until the dough seems cohesive. Divide into 16 balls. Cover with a cloth and let the dough rest for 20 minutes.
Roll out the balls of dough very thin on a floured board. Cook on an ungreased griddle, turning when bubbles form on the tortillas and the underside is brown. Place the tortillas in a warm area until ready to eat. (I put mine in a glass pie plate and cover with a towel.) Serve and enjoy.
T.C. Savage has lived in Oregon for over two decades and enjoys cooking, baking, gardening and holidays.
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