■ If you live in a drier State you might have to use less baking powder and shortening, if you feel them a little hard, then use only 1/4 tsp baking powder and 2 Tbsp shortening...try which works best for you.❤


Tortillas are a sure thing in most Tex-Mex cooking,they are a great accompaniment to almost any dish and are the basis for soft tacos and burritos, and are a must for sopping up. Homeade flour tortillas are superior to store bought, they are rolled with a rolling pin and baked on a comal (flat griddle) one by one. Tortilla techniques can be mastered with practice over time. Five basic ingredients make the best flour tortillas; flour, shortening, baking powder, salt and water, and one of the best tips for making the BEST flour tortillas is to let your dough rest 15 to 45 minutes before rolling. Flour tortillas can be refrigerated for days without little or no loss of flavor.

INGREDIENTS
3 C. All Purpose Flour
1/2 tsp Baking Powder
1 & 3/4 tsp salt
3 Tbsp shortening
1 C. hot water (not to burn you)

■ Depending on where you live, you might have to make an adjustment with baking powder and shortening if they are a little hard on you...use 1/4 the baking powder istead of 1/2 tsp and 2 Tbsp shortening instead of 3...I adjust between Texas and Ohio. ❤



DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.