Ingredients
The following ingredients have 16 Servings
- 1 cup plus 2 tablespoons water
- 3 cup all-purpose flour
- 1 ½ teaspoon kosher salt
- 5 tablespoons vegetable shortening
- Vegetable oil (as needed for cooking)
Instruction
- Add water to a small saucepan and turn the heat to medium. Heat until warm, between 110 to 120ºF (43 to 49ºC).
- In a medium bowl whisk together flour and salt. Add the shortening and use fingers to rub the fat into the flour until it looks like coarse cornmeal, make sure no large pieces are visible.
- Add the warm water to the flour mixture, use a fork to combine.
- Turn the dough out onto a lightly floured surface. Briefly knead just until the dough forms a cohesive ball, about 10 times. Add a little bit more flour if the dough feels sticky. Do not overwork the dough or it will become tough once cooked.
- Divide the dough into 16 even pieces, about 2 ½ tablespoons (1 ½-inches wide). Roll the dough pieces into a ball. Transfer to a plate and tightly cover with plastic wrap. Chill the dough for 30 minutes. The refrigerated dough can also be stored for up to 3 days.
- On a lightly floured surface, use a rolling pin to work one piece at a time, roll the ball into a 6-inch wide circle. Make sure to keep the other pieces covered to prevent them from drying out.
- Heat a 10-inch cast iron skillet or nonstick pan over medium-high heat. Reduce heat as needed as the pan may get hotter over time.
- Add ½ teaspoon of oil to the skillet, use a paper towel to spread and lightly coat the pan. If using a nonstick pan, skip this step. Oil the pan as needed to prevent sticking.
- Cook each tortilla on the hot skillet until a few brown spots appear on the surface, about 30 to 45 seconds per side.
- Wrap the tortillas in a cloth to keep warm and pliable. Repeat the rolling and cooking process for the remaining tortillas. Serve warm with desired fillings.
