- Cooking Time:
- Servings: 3 dozen
- Preparation Time:
- 4 c flour
- 2 tsp salt
- 2 tsp powdered milk
- 2 tsp baking powder
- 6 Tblsp crisco
- 1 1/2 c lukewarm water
- Prepare tortillas in advance.
- Mix dry ingredients, add shortening, and mix thoroughly. Add water and mix well. Shape dough into egg size balls, place on floured board. Cover with wax paper, let stand 20 minutes. dusting board with flour, roll out dough, round and paper thin. Place on hot grill, 2 to 3 minutes, turn and cook. cool, place in plastic bag and refrigerate. Makes 3 dozen tortillas.
NotesMy dad's buddy Rudy Romero made some of the best authentic mexican food I've ever had. His family ran a catering business along with a mexican restaurant. This recipe comes from their traditional cook book.
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