These are excellent tortillas. I substituted bread flour for the white flour (because we are trying to stay away from white flour) and used butter for the shortening. I don't know if it was using bread flour or the fact that I live in the desert, but I found I needed an extra quarter cup or so of water. I also found that the tortillas were difficult to roll out, using only ½ cup shortening. The taste is great, so I will be making these again. Next time I will use at least ¾ cup of butter. (I got the idea for butter from a tortilla recipe on the Mexconnect.com site, which is really good if you add another cup of flour). We live in El Paso, with a majority Hispanic population, and we have discovered that the best tortillas we've every had are rolled very thin. One nice thing about this recipe is that even when you roll the dough out thin enough to be transparent, it still lifts off the pastry mat easily. Also, I did not need to use any flour during the rolling process.
Have made them a second time, this time using ¾ cup of shortening, and they rolled out very easily. This time I substituted mesquite flour for the white flour, and they turned out even better (if that's possible). The mesquite adds a sweetness with a hint of vanilla, which is wonderful. The first time I made these I made balls about 1.75 ounces; this time I tried the recommended 2 ounce size. The smaller ones are much easier to handle, especially when rolled very thin.
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These are excellent tortillas. I substituted bread flour for the white flour (because we are...