Thursday, July 26, 2012
4 cups flours
4 teaspoons salt
4 Tablespoons bacon grease or shortening
1 1/2 - 2 cups of warm water
Mix the dry ingredients with the bacon grease. Add 1 cup of warm water all at once. Mix by hand and add more water. Dough should be soft and almost sticky. Knead it quite a lot and let set for 1/2 hour or so to rest the dough, covered with a cloth. Roll into balls about golf ball size and roll out in circles. Cook on a griddle till lightly brown on both sides. The dough will bubble a bit and it's the bubbles that will brown.
I made many of these and made enchiladas when my children were little. Not only did I have to make enough for dinner; they wanted leftovers to take in their school lunch the next day. So it was a full day process for me. I was a beginner at making tortillas/enchiladas, so it took me many hours. However, once you get the knack of it, it goes very quickly. Making the tortillas goes quickly by themselves.
Till next time.....