Nibbles of Tidbits, a Food Blog

I made Flour Tortillas for the first time, but chose the wrong recipe, which seems to have a bad Flour to Vegetable Shortening/Lard ratio.  Not enough Flour (2 1/2 Cups) for the (10 Tbsps) of Shortening noted.  After comparison to other Flour Tortilla recipes, it’s obvious they would turn out too greasy.  I’m not sure how/why the recipe worked so well for the esteemed blogger, because it didn’t work for me, aside from how it may look posted here. 

It was recommended that I use Lard instead of Vegetable Shortening, but after visiting three stores that didn’t carry it, I opted for Crisco.  I don’t think the use of Lard would have improved this recipe, but next time I’ll give it a fair try using less tablespoons.  Although the noted measurements didn’t work well, the ingredients and steps to create future Flour Tortillas are generally the same as posted.

Start with Flour.

Add Baking Powder and Salt.

Add Vegetable Shortening or Lard.

Cut Shortening/Lard into Flour, Baking Powder and Salt combination.

Cut mixture until it resembles coarse crumbs.

Gettin’ there.

Add Hot Water to mixture.

Stir mixture together, then knead Dough until it becomes a cohesive ball that’s less sticky.

Let Dough rest for about an hour, then divide into ping pong size balls and let rest again.

Roll out each between two sheets of plastic to form Flour Tortillas.

Cook each in a dry skillet for about 50 seconds per side.  The recipe notes to cook the Tortillas for 20 – 30 seconds each side, but it wasn’t long enough to obtain the desired brown specks.

Doesn’t the above Tortilla look like a fish?

They look good, but didn’t taste that great.

Our homemade Corn Tortillas turned out better, but we’ll try to make the Flour Tortillas again.