Flour Tortillas

Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 8 large tortillas
 

Ingredients:

2 1/2 cups All-purpose flour
1/2 cup Scant vegetable-shortening -- (3 1/2 ozs)
1 teaspoon Salt
1 cup Warm water
 

Preparation:

Place the flour, shortening and salt in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour. Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat. Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.

 

Nutritional Information:

1138 Calories (kcal); 3g Total Fat; (2% calories from fat); 32g Protein; 238g Carbohydrate; 0mg Cholesterol; 2145mg Sodium