A staple bread in northern Mexico, tortillas are popular in the southwest for making burritos, fajitas and chimichangas.  With practice, thin, round tortillas de harina are easy to make.  Roll them thick or thin, depending on their intended use and personal tastes.  Thicker ones are great for scooping up beans or sauce.

 

2         cups  all-purpose  flour

1         teaspoon  baking  powder

¾        teaspoon  salt

¼        cup  solid vegetable  shortening

10-12 tablespoon  water

 

In a food processor fitted with the steel blade, blend flour, baking powder and salt. Cut in shortening.  With machine running, pour in water to form a ball of dough.  To knead dough, run machine 30 seconds.  Remove blade.  Gather dough; knead by hand on a lightly floured board 10 seconds.  Cover dough with a small bowl and let it rest 30 minutes.

 

Roll dough into a 15-inch log.  Cut in half;  cut each half into 6 pieces and roll them into balls.  With tortilla press, flatten balls into circles.

 

While pressing the remaining tortilias, heat a griddle or large skillet over medium heat.  Carefully place a tortilla on the dry griddle; keep edges smooth and flat.  It should blister and puff on top within 30 seconds; light brown spots will appear on the bottom.  Turn tortilla; cook about 15 seconds on the topside.  If large air bubbles appear, press down with a spatula.  Griddle should not be too hot or tortillas will become dry and hard instead or soft and pliant.  Adjust heat, as necessary.  Stack tortillas; cover to keep them warm and moist.  Best served at once; wrap and refrigerate leftover.  Reheat in the microwave. 

 

Yield: 12 tortillas.