Tommy grimes' tortillas - flour tortillas with masa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White flour |
| 13 | tablespoons | White flour |
| 1 | cup | Masa corn flour |
| 3 | tablespoons | Masa corn flour |
| 1 | cup | Crisco or other vegetable shortning; optional lard |
| 4 | teaspoons | Baking powder |
| 1½ | cup | Water; tempid |
Directions
Flours should equal 4 cups with 30 % masa. Vegetable shortning is preferred but lard can be used. Use 1 tsp baking powder per cup of flour (4 teaspoons for 4 cups) dash of salt 1½ cups tempid (luke warm) water Mix the flour and shortening together with your hands until the shortening is well dispersed. Add the water and mix to a pie dough consistency. Roll out as thin as possible. Cook on a very lightly greased 400 degree griddle.
Keep warm wrapped in damp towels in a warm oven.
Tommy Grimes developed these as a hybrid tortilla. They combine some of the better flavors and textures between flour and masa tortillas. They will roll quite thin or may be left medium thickness and still cook through.
Posted to CHILE-HEADS DIGEST by Ken Vaughan <kvaughan@...> on Jan 16, 1999, converted by MM_Buster v2.0l.