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Old 03-31-2009, 04:19 PM   #1
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Tortilla Recipe

Anyone got a good recipe for home made tortillas?
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Old 03-31-2009, 06:43 PM   #2
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I've never tried this recipe, but a guy a use to work with gave it to me.


6 cups Flour
1 cup shortening
2 teaspoons salt
2 teaspoons Baking Powder
2 Cups Hot Water, not boiling


1. Mix Flour, salt & baking powder.

2. Add shortening

3. Add water as needed.

4. Roll out small amount as thin as desired. Grill to desired doneness.
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Old 03-31-2009, 07:02 PM   #3
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Thanks..If I dont try it tomorrow Ill get it this weekend.
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Old 03-31-2009, 07:03 PM   #4
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I always make in the bread moochine on the dough setting. Use about 3-4 cups of flour..little salt..wad of Crisco about half the size of a tennis ball..enough water to make a dough. Let it beat em to death till the cycle runs. Grease up your hands and form the dough into balls about the size of golf ball. Set em on a floured board cover with a Tee Towel..bar towel etc and let em rest about 30 mins. Start dusting em off with flour and roll em out on a floured board with a rolling pin till look like a circle. Thinner the mo betta. Roast em up on both sides in a dry cast iron skillet till they get little brown splotches and start smelling good..then flip em. If they bubble up poke the bubble with a fork. They cook muy pronto in a hot skillet. Serve with plenty of cow butter and salt. Whutever your serving with em will not be as good as them

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Old 03-31-2009, 11:32 PM   #5
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Corn flour?

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Old 04-01-2009, 09:29 AM   #6
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No flour
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Old 04-01-2009, 05:43 PM   #7
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All purpose flour like your granny would keep in her cannister. They also sell some stuff called Masa Harina and Masa Trigo in bags at the grocery store ethinic section most likely. Harina makes corn taurplians and the Trijo make flour. Lot of Mexicans use it. Made by Quaker I think. Taint too bad.

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Old 04-01-2009, 05:44 PM   #8
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I used to add MAsa harina to my green chili but have went back to flour.
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Old 04-01-2009, 05:53 PM   #9
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First chili cookoff I ever went to had a recipe which called to be thickened with Masa. I dont know whut the problemo was but it never would dissolve right. Made it taste like it had sand in it. Now some drunk coulda throwed a handful of sand in it for all I know. Bunch of folks running to and fro. After that I had a brief affair with cornstarch..then I give up plumb up on the thickening strategy. I just keep the liquids right on the front end and adjust the lid and fire so it comes out thick by itself. Gets rids of that old slick mouthfeel from cornstarch and dont have to worry about sand in it. Now I have never stooped low enough to put flour in chili

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Old 04-01-2009, 05:59 PM   #10
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Well hell! I didnt know that was stoopin, I learned that from a drinkin buddy! But we werent competin'....well maybe he wasnt. :P
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