Yield: 1 Batch
|1 teaspoon||Baking soda Hot water|
Mix all dry ingredients.Blend shortening with pastry blender or fingers. Pour hot water and mix to a thick dough. (Water must be poured all at once.) Knead on a bread board until soft and pliable.
Allow dough to stand for 20 minutes. Preheat ungreased griddle. Make dough balls (size of golf ball) and form into flat patties. Roll out on bread board until the patty is round and thin. Bake on preheated griddle. Turn tortillas when top side begins to show some puffiness or blisters. Cook other side until lightly brown. Place in bread basket and keep covered. Serve warm with everything.
From Lucy M. Garza's _South Texas Mexican Cookbook_, Eakin Press, 1982. ISBN 0-89015-344-2. From: Laura Ann Wallace <WALLLAU@...>