Roberto’s Flour Tortillas – Use for Burritos

INGREDIENTS

• 3 CU flour (optional – substitute 1/2 CU wheat flour)
• 1/2 CU Crisco
• 1 CU hot water
• 1 tsp salt
• 1 tsp garlic or onion powder (Optional)

STEP BY STEP

1. Pulse all dry ingredients in a food processor
2. Cut Crisco into flour mixture and pulse
3. With processor running, add 1/2 C water all at once, then drizzle in more water until the dough comes together.
4. Knead and mix adding additional water if necessary to make “play dough” consistency.  You “shouldn’t” need this step.
5. Pinch off balls about the size of a tennis ball
6. Cover with damp towel, and let stand 15 minutes to let moisture spread throughout ball
7. Meanwhile, cut out squares of waxed paper to prevent sticking of flattened tortillas after stacked.
8. Spread dough out into flat round circles on lightly floured surface
9. Roll flat turning 90º each time
10. Cook on non-greased cast iron griddle at 350 degrees, 30 seconds on each side
11. Wrap in plastic, and store in the fridge for up to four days.

Special Steps
Variations Amounts for just two tortillas:

• 3/4 CU flour
• 2 TBL Crisco
• scant salt
• 1/4 warm water