We Heart Carbs

I tried my hand at making tortillas last week, and Ickie announced they were the best ones he's ever eaten, even fresh ones made by actual Mexican people. I think they're the best ones I've had as well, and they're very easy to make.

Flour Tortillas

2 1/2 cups all purpose flour
t tsp salt
1/2 cup Crisco
1 cup warm water

Mix together flour and salt; cut in shortening with a pastry blender until crumbly and well incorporated. Adding water a bit at a time, stir until dough forms. Knead for several minutes on floured surface until smooth. Split into 3 separate balls, cover with towel, and allow to rest for about an hour (can be less).

Split each ball into 3 smaller balls (to make 9 tortillas). Roll out on floured surface to 9-inch rounds. Bring an ungreased skillet to medium heat. Set one tortilla on skillet. Wait until it puffs up and starts to brown a bit on the downside, then flip over and cook the other side (second side won't take as long). Wrap cooked tortillas in a towel and keep in a warm oven until they're all done and ready to serve.

If you have any leftovers, just allow them to cool, store them in a zipper bag in the fridge, and reheat them wrapped in foil at 300 degrees for about 10 minutes. They are just as good reheated the next day, and they don't last any longer than that around here. I have been serving these with carnitas (Mexican pork roasted in the crockpot).