I used to live in New Mexico and there was a restaurant a block from my house that sold fresh tortillas. Every time I went, they gave me the freshest warm tortillas they had (Salsa’s, Gallup, NM). I’ve really missed that living here. In fact, I miss Mexican food in general. Pre-made salsa and refried beans don’t exist here and avocados are rare, so I’m learning how to do Mexican food more from scratch. The original recipe calls for shortening, but I use oil because that’s what I have.
Combine in mixing bowl:
2 C flour
1 t salt
1/4 C oil
1/2 C lukewarm water
1. Stir and then form into a ball and knead on lightly floured board until smooth.
2. Divide dough into 6-8 balls depending on the size of tortilla you want. Roll as thinly as possible (hard to get into circles, but that’s okay).
3. Drop onto a very hot ungreased pan and cook until freckled on one side (about 30 seconds). Flip and cook on the other side.
A properly cooked flour tortilla remains mostly white, but is flecked with brown and puffed in spots; it has a dry look but is still soft and pliable.
from the More-With-Less Cookbook