Food recipes
Grandma Salazar's Tortillas
Grandma Salazar's Tortillas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table shortening, vegetable, household, composite Dire...
Grandma Salazar's Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
Directions:
In a medium mixing bowl, combine flour, baking powder and salt.
Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly.
Slowly mix in 1 cup cold water.
Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size.
Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds.
Place between sheets of waxed paper.
At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat.
Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side.
Wrap in a clean kitchen towel to keep warm until serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
Directions:
In a medium mixing bowl, combine flour, baking powder and salt.
Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly.
Slowly mix in 1 cup cold water.
Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size.
Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds.
Place between sheets of waxed paper.
At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat.
Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side.
Wrap in a clean kitchen towel to keep warm until serving.