New Mexican Flour Tortillas

Growing up I spent a lot of time helping my grandma and great-grandma rolling out tortillas. By age 4 I had perfected the art of the Mickey Mouse and the Hot Air balloon shaped tortillas.


5 c. all purpose flour (I've tried half whole wheat and it worked well)

1 TBS baking powder

1 1/2 to 1 3/4 c hot water

2 1/2 tsp salt

3 TBS lard or solid shortening

Combine dry ingredients; cut lard or

shortening in. Add hot water

in small amount while kneading thoroughly. Dough should be stiff and not sticky. Cover and let

sit for 5-10 min.

Sprinkle flour on all surfaces. Using a rolling pin, roll about 1/2 c of dough into a very thin circle. Bake on a very hot griddle until browned.

For

Sopapillas:

Follow above directions. Cut rolled out dough into 3x3in squares and fry in oil until brown. For a sweet-treat: after frying, roll sopapillas in sugar and cinnamon, or eat plain with honey. Also great stuffed with beans and other taco fillings!