The Alamo, where hot flour tortillas are great.

"Secrets to Cooking TexMex"

FLOUR TORTILLAS

   



These are normally served with butter and eaten by themselves, 
but used more for making TACOS, QUESADILLAS, or BURRITOS. 
This recipe is the shortened version as we sell a "Secrets to Cooking
TexMex" cookbook that has 5 pages explaining step-by-step instructions 
that includes many "secrets"to making the best TORTILLAS you ever put
in your mouth. Your family and friends will be begging you to make more!! 
The cookbook has over 75 authentic TexMex recipes and sells for $10.00 (USD).
Click here to check out the Cookbook (now in its 2nd printing)

INGREDIENTS:

DIRECTIONS:

Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers
until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon.
Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm
place inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball
(1 inch) and let rest 15 minutes. Roll the balls into circles approximately 7 inches in size. Cook on
a HOT (450 degrees) COMAL turning only once. Remove to a basket lined with a cloth towel or
put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. YIELD: 9-10 tortillas
BACK TO RECIPES  HOME  DICTIONARY  PRODUCTS

TORTILLA EXPRESS  FRONT PORCH  HIT THE TRAIL ORDER FORM


Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.