Tortillas

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I'm afraid I've turned into a tortilla snob, and only homemade tortillas taste good to me. They do take a fair amount of time to make, and disappear even more quickly, so as much as I like to eat them, I don't love making them. Every once in a while I can find a store-bought alternative, but then something happens and it disappears. For example, for a year or two I drove by a Mexican bakery and never really had the time to stop. One day I finally did, and their tortillas were so good! I bought them two or three more times, and then the bakery went out of business. Then a while later I found a locally produced tortilla with the same ingredients as my own recipe, but I could only find them at one grocery store in my area. Now that there is a closer location of that grocery chain near my house, this location doesn't carry those tortillas. So I am back to making my own. I use a griddle so I can fry two at a time, and in as much time as it takes to roll the next tortilla, I can bake one. I don't even use a tortilla press anymore since it doesn't press the dough thin enough to avoid the rolling pin. I just roll out the tortillas from balls.

I always make a double batch and I'd make a triple batch if I wanted to fry tortillas forever. There are never enough leftover for another meal of tacos, but we can often have breakfast burritos the next day.

2 cups flour
2 1/2 tbsp shortening (seriously, how on earth would you measure this easily? Since I do a double batch, I do 1/3 cup for the double batch, with is 5 1/2 tbsp)
1 tsp salt
5 oz warm water (5/8 cup)

Cut the shortening into the flour which has been mixed with the salt. Add the water slowly and knead until dough is stretchy and elastic. Divide dough into 8-10 balls and cover with a cloth and let rest for at least 10 minutes. Roll out thinly and cook on a very hot heavy skillet or griddle until lightly browned on both sides.

I used to do this by hand, using a pastry blender to cut the shortening in, then adding the water and kneading by hand. Then I started dumping the flour/shortening mixture into my Bosch mixer and adding the water slowly as the flour spun around. Then I got a food processor and realized it did a fantastic job from start to finish. I put the flour and salt in, put the shortening in and pulse it a few times, then drizzle the water through the feed tube while it runs. The food processor does a really good job of kneading the dough to a soft, elastic texture and it's fast, too Sometimes I use a little less water than it calls for. Make sure you preheat your pan.