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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure the flour and fat into the bowl of a food processor. | 2. Pulse and then run the processor until the fat is thoroughly incorporated and no visible particles of fat remain. | 3. Dissolve the salt in 2/3 cup warm water. | 4. With the machine running, pour the liquid through the feed tube in a steady stream. | 5. Continue running until the dough forms a ball. | 6. If the dough is too stiff, you can add another tablespoon of water and process again. | 7. Divide the dough into 12 portions and roll each into a ball. | 8. Let rest on a plate covered with plastic for at least 30 minutes. | 9. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. | 10. On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle or use a tortilla press. | 11. Lay the tortilla on the hot griddle. | 12. After 30 to 45 seconds, when there are browned splotches underneath, flip it over. | 13. bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortillas or it will become crisp. | 14. Remove and wrap in heavy towel. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3/4	lb		302.6007	0.0	67.3202	1.7
vegetable shortening	5	tablespoons		576.0	0.0	0.0	64.0
salt	3/4	teaspoon		-	-	-	-
tap water	3/4	cup		0.0	0.0	0.0	0.0

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