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Nutrition Facts
Serving Size 1 (109g) Recipe makes 6 servings
Calories 284
Calories from Fat 63		(22%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 353mg		14%
Potassium 66mg		1%
Total Carbohydrate 47.9g		15%
	Dietary Fiber 1.7g	6%
	Sugars 0.2g
Protein 6.5g		12%
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Tortillas De Harina (Flour Tortillas)

Recipe #185603 | 20 min | 15 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: ZeldaFan
Sep 11, 2006

My late grandma's tortillas. Delicious as a stand alone snack or Mexican side

SERVES 6 , 12 tortillas (change servings and units)

Ingredients

3 cups flour
3 tablespoons shortening or lard
1 teaspoon baking powder
3/4 teaspoon salt
1 pinch sugar
1 cup water (lukewarm)

Directions

1
Mix flour, shortening, baking powder, salt, and sugar.
2
Gradually stir in water until crumbly dough forms.
3
Work with hands until dough holds together.
4
on a floured board, shape into a ball and knead until smooth.
5
Divide dough into 12 roughly equal parts.
6
roll into sphere and let stand for 15 minutes.
7
Use a rolling pin to flatten into 8 inch circles.
8
Cook on ungreased griddle on medium heat, to cook, when it starts to bubble, flip it over, when it starts to bubble, pat it down with a clean towel or spatula, when the entire tortilla starts to inflate, take it off the grill.

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Featured Reviews for This Recipe

From: Dj's Eagles

On Oct 22, 2009

Keeper, keeper!!! Used as is except added 1/2 cup corn meal. Awesome! Thank you!!

0 people found this review helpful

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From: Meliska

On Oct 11, 2009

These turned out great! I used one cup of whole wheat flour, and two cups of white. Delicious!

0 people found this review helpful

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From: 'lil cooker

On Mar 18, 2008

How fun! These took no time at all to make. The trick is to roll them thin....when you think they are too thin, they are probably just right! I rolled mine out like a pie crust, in between saran wrap and then removed them carefully and placed into the cast iron skillet. I stored them in my tortilla keeper with a warm, moist paper towel. PERFECT! For those of you who think you can't make these, give it them a try! Even if you get them too thick, they taste delicious!

8 people found this review helpful

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From: minnie chef

On Nov 3, 2008

The first batch didn't turn out so well because I didn't knead the dough long enough. It seemed smooth so I moved on... Big mistake. For elasticity these need to be kneaded well. (it's all about the gluten...I suppose.) Or else you'll get that "raw flour" flavor some people complain about with homemade tortillas. Good recipe though.

7 people found this review helpful

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