Try this Flour Tortillas #09 recipe, or contribute your own.

Still searching for what to cook ?

Name: Flour Tortillas #09
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Salt; 1/2 c Crisco; 3 c Flour; 1 c Hot water; about (as hot as

Find the most delicious recipes here

INGREDIENTS

1/2 ts Salt
1/2 c Crisco
3 c Flour
1 c Hot water; about (as hot as

Servings

INSTRUCTIONS

From: mperez@census.gov (Marita Perez) Date: Mon, 25 Apr 1994 23:57:22 GMT This is how my mother-in-law taught me to make tortillas. Im guessing at the measurements, since the only thing I measure is the flour Mix the flour and sal. Mix in the crisco with your hands till it is the texture of small peas. Add the hot water a little at a time till you have a soft elasticy ball. Knead still shiny and smooth. Let rest for 10-15 minutes. Make 8-9 small balls. Roll each ball into tortilla and cook on HOT well seasoned cast iron skillet. Flip when side is golden. They should bubble if you have done it right. Keep in tortillas warm in a towel. Tips: I use a broom handle to roll the tortillas. For some reason a regular rolling pin just doesnt work well. Roll out what you plan on using. Keep the remaining balls in a plastic bag and paper towel in the fridge. I have never had good luck cooking them on anything but cast iron. Dont flip them till they are cooked on that side and dont worry about a few burned spots, it adds flavor. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

Alert editor

Flour Tortillas #09

1/2 ts Salt
1/2 c Crisco
3 c Flour
1 c Hot water; about (as hot as

From: mperez@census.gov (Marita Perez)    Date: Mon, 25 Apr 1994 23:57:22 GMT  This is how my mother-in-law taught me to make tortillas.     Im guessing at the measurements, since the only thing I measure is the  flour Mix the flour and sal.  Mix in the crisco with your hands till it is  the texture of small peas. Add the hot water a little at a time till you  have a soft elasticy ball. Knead still shiny and smooth. Let rest for 10-15  minutes.  Make 8-9 small balls.  Roll each ball into tortilla and cook on  HOT well seasoned cast iron skillet. Flip when side is golden. They should  bubble if you have done it right.  Keep in tortillas warm in a towel.     Tips:  I use a broom handle to roll the tortillas.  For some reason a  regular rolling pin just doesnt work well.  Roll out what you plan on  using. Keep the remaining balls in a plastic bag and paper towel in the  fridge.  I have never had good luck cooking them on anything but cast iron.  Dont flip them till they are cooked on that side and dont worry about a  few burned spots, it adds flavor.    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (69g)
Recipe Makes: 8 Servings

Calories: 321
Calories from Fat: 120 (37%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.6g
Cholesterol 7.2mg		2 %
Sodium 1.3mg		0 %
Potassium 64.9mg		2 %
Total Carbohydrate 43.2g		13 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 41.5g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 321

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe