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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma Ana’s Famous Tortillas Recipe

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This recipe for Grandma Ana’s Famous Tortillas is from The Martinez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm water (approximate)
Directions:
Directions:
In a large bowl, blend the flour, baking powder, and salt together. Use your hands to cut in the lard or shortening. You want the ingredients to cling together slightly and hold a form when squeezed in your hands. If the mixture crumbles, you do not have the shortening mixed in well or have too little (if it makes a hard clump, you need more flour and less shortening). Add the water all at once and mix the dough quickly with a fork or by hand until the dough forms a mass. Knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form soft dough that is no longer sticky. Take your ball of dough and begin pinching off 1-inch diameter balls. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk. Place it to one side of the mixing bowl and continue to do this until you have used all the dough.

Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. On a lightly floured surface take one of the dough balls and begin to roll it out. To keep a somewhat round shape, roll one direction, make a 1/4 turn and roll again, make another 1/4 turn and roll. Continue to roll and turn until the dough is about 1/8-inch thick and 8 to 10 inches in diameter. Cook the dough on a hot skillet, approximately one minute per side.

 

 

 

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