Ready to roll.
Ready to flip to the second side.
Ready to eat!!
- 10 cups all purpose unbleached flour
- 2 T salt
- 1 1/2 cup vegetable shortening (Crisco)
- 4 cups hot water
Directions: Place flour and salt into large bowl. Mix with fingers. Add shortening. Blend with your hand or a pastry blender until crumbly. Slowly pour in hot water. Gently incorporate until all flour is mixed in. If dough is too sticky, add a little flour. If dough is too stiff, add a little more water. Dough should be soft and elastic like. I knead the dough for a couple of minutes in the bowl, but make sure you don't overwork the dough. You can then separate into small balls about the size of a golf ball(I just leave it all together and pull off a bit of dough when I am ready to roll). Let the dough rest for at least 30 minutes. I cover my dough with plastic wrap and then cover the bowl with a large towel. After 1/2 hour, take a piece of dough roll into a ball and flatten slightly. Roll it out into a circle on a floured surface. I cook my tortillas on my griddle at 400 degrees. You want the griddle or pan to be HOT. Put it on the griddle, when it starts to 'bubble' a little flip and cook until just starting to get brown on the bubbles spots. I then move them to a towel and cover them to cool while I cook the rest. When the tortillas are cool, I store them in a gallon size ziploc bag in the refrigerator or freezer.
**I usually half this recipe(this recipe will make A LOT of tortillas), actually I have made them SO many times now that I just add what 'looks' right to me for the # of tortillas I want. If you make this large batch, they will be good in the refrigerator for up to 2 weeks or you can freeze them for up to 2 months. I usually just make small batches that we use in a day or two, otherwise I don't have time to roll and cook them all before the kids or baby are calling:)