In our house, tortillas are used weekly. If you ever find yourself out of tortillas, or want a better tasting tortilla, try this simple recipe. They are easy to freeze too.
4 C. flour
2 tsp. salt
1/3 C. shortening
1 1/2 C. warm water
In a large bowl, combine the flour and the salt. Cut in the shortening until the mixture resembles coarse meal. Add the water and mix until doughlike.
Knead the dough in the bowl for 1 minute. Turn the dough onto a floured surface. Cover and set aside for 30 minutes.
Divide the dough into 18 balls. Roll each ball between both hands until smooth, then flatten into discs. Wrap in plastic and set aside for 1 hour. Roll out each disc to a 10-inch round.
Heat a skillet or griddle. Place each round on a griddle and count to 10, then turn over. Keep counting and turning until each tortilla has golden spots and has stopped blubbling.
Wrap in a kitchen towel, cool and wrap individually in foil and store in a plastic bag until ready to use. May be refrigerated for one week or frozen. (Makes 18)