Aunt Ednas Homemade Flour Tortillas Recipes

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Steps:

• In a large bowl, cream sugar and shortening together.
• Add salt and eggs and mix well.
• Add vanilla and mix well.
• Add flour, baking soda, baking powder and sour cream and mix well.
• Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
• Sprinkle with sugar. Cool on a wire rack.

Steps:

• In a large mixing bowl, place the flour, salt, and baking powder. Whisk together until well blended. Add the shortening and use your fingers or a pastry blender to cut it into the flour until the mixture resembles coarse meal.
• Slowly add the water, mixing it in with your fingers a little at a time. Turn the dough out onto a surface and knead until soft, 3 to 4 minutes. Place the dough in a clean, large bowl, cover with a towel, and let rest for 20 minutes.
• Divide the dough into equal portions and roll each portion into a ball. Place the balls on a baking sheet or platter, cover with a towel, and let rest 20 minutes.
• On a lightly floured surface, use a rolling pin (palota) to roll one ball at a time into an evenly thick round; roll it to about 1/8 inch thick for thick, chewy tortillas or as thin as you like. It is more important that the round be evenly thick than a perfect circle, but there is a good method to getting a good, round shape: Place the ball on the lightly floured surface in front of you and flatten it slightly with your palm or the rolling pin. Place your rolling pin at the center of the round and roll once straight up and then straight down. Do not allow your rolling pin to roll right off the edges; just roll up to the edges, not off them. Lift the round and give it a quarter turn. Repeat the rolling and quarter turning until the round is the desired size and thickness. Place the rolled-out tortilla on a baking sheet or large platter and cover with a damp cloth while you roll out the remaining tortillas. Once you have the hang of it, you'll be able to roll and cook at the same time.
• Heat a comal over medium heat until hot. Place a tortilla on the comal and cook until the underside is brown in spots, the tortilla has risen slightly, and the surface is dotted with air bubbles, 1 to 1 1/2 minutes. Flip the tortilla and cook until that side is browned in spots (usually where the bubbles were), 1 to 1 1/2 minutes. For best results, do not flip the tortilla more than once. Transfer the tortilla to a tortilla warmer or place on a platter and cover with a cloth napkin while you cook the remaining tortillas. Serve warm.
• Try to flip flour and corn tortillas (page 174) only once; flipping them back and forth makes the tortillas tough. Wrapped tightly, flour tortillas can be stored for several days in the refrigerator. Reheat them on the comal just before serving.
• A tortilla press is essential for making Corn Tortillas (page 174) and Tostones (page 34). It is made from two round, heavy plates. One sits solidly on the counter and the other, attached to the first by a hinge, is pushed down over the first using the leverage of the handle. It's a beautifully simple design that hasn't been improved by the introduction of new technologies or materials. Buy the heaviest one you can find; I like cast iron. The weight helps do the pressing for you. Don't buy nonstick or electric presses. Be sure to line both sides of the press with wax paper or plastic wrap or the tortilla will stick to it. Tortilla presses can not only be found at kitchen supply retailers, department stores, and online, but they can also often be found for half the price in grocery stores catering to a Latin clientele.
• A comal is a flat, heavy griddle-again, I prefer cast iron-crucial for cooking tortillas. They are widely available at big box and department stores and well worth their very reasonable price. They're sturdy enough to last decades and are great for searing meat and making quesadillas, panini, and grilled cheese.
• Unlike the tortilla press and comal, a lidded tortilla warmer is not crucial for producing the most successful tortillas possible. You can certainly place cooked, warm tortillas on a platter and cover them with a clean, cloth napkin or pretty kitchen towel. But tortilla warmers are fun and often beautiful. I love to collect them, in fact, and have a large assortment of warmers made from cloth, ceramic, terra-cotta, and porcelain. I love to present everything I serve in an attractive way, and tortilla warmers look lovely on the table while actually doing the useful job of keeping my fresh tortillas moist and warm!