I have tried and failed to make flour tortillas several times. This recipe finally made the grade! I grew up in a home where my grandmother made tortillas almost every day. Like many ladies of her generation, she cooked by using a little of this with a little of that, roll it like this and pat it like that. As many times as I watched this process I never quite got the knack. The search is over. I only changed a couple of things. The first was that I used Crisco shortening like my grandmother. For the first batch of tortillas I used exactly two tablespoons. The texture of the dough was just a tiny bit off. The next time, I measured two HEAPING tablespoons of the shortening and this was just right. My husband loved the first batch but I thought they were a little tough. the next time I was careful to not over knead or over handle the dough. After I kneaded the dough into a big ball I let it rest in the bowl under a clean damp dishtowel for about ten minutes while the comal heated up. After resting, I formed the dough into balls and rolled them out on my floured board. They came out thin, pliable and delicious! A hit with the family for sure! Since I made two dozen, we heated up them up the next day for burritos. Now to work on making perfect circles every time, and not the map of Texas.
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I have tried and failed to make flour tortillas several times. This recipe finally made the...