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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift together flour and salt into a bowl. | 2. Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs. | 3. In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks. | 4. Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed. | 5. Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes. | 6. Divide dough into balls roughly smaller than a ping pong ball. | 7. On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired. | 8. Cook tortillas on a hot ungreased pan for a minute or two on each side. | 9. Keep warm in a bowl covered with foil or a damp towel. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
shortening	1 1/2	1/2		2718.3	0.0	0.0	307.5
water	1/4	cup		0.0	0.0	0.0	0.0
red pepper	1/4	cup	roasted	15.0	3.3038	0.7012	0.165

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.