Aunt Sharleens Flour Tortilla Receipe 2 Recipes

Steps:

• In a bowl, sift flour, salt, and baking powder cut in shortening until it resembles fine meal.
• Add water, a little at a time, to flour mixture and kneed until liquid is incorporated (water amount will very with different flour type and type of day i.e. if the days is cold and wet you will use less water).
• Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
• Roll each ball of dough on a floured surface to make 6 or 7 inch size tortillas.
• Place on a pre-heated griddle or cast iron skillet or a regular skillet and cook till medium golden on both sides.
• Stack between towels or wax paper. Do not use any oil in skillet while cooking the tortillas the skillet needs to be dry. You might need to wipe the skillet from time to time to get rid of any extra flour. You will be tempted to eat one or two because of the delicious smell, it's ok you're supposed to. :-).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
• Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
• On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
• Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
• Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Steps:

• Heat the milk in a small saucepan over medium heat until tiny bubbles start to form around the edges of the pan (the milk should be 180 degrees F), 4 to 5 minutes. Immediately remove from the heat and stir in the lard until melted. Let cool for 15 minutes.
• Meanwhile, whisk the flour, baking powder and salt in a large bowl until completely combined. Pour in the warm milk mixture and stir with a rubber spatula until a shaggy dough forms.
• When cool enough to handle, knead the dough in the bowl until almost completely smooth, about 3 minutes; do not overwork, the dough should be soft and only slightly elastic and not sticky. Wrap in plastic and let rest at room temperature for 1 hour to relax dough.
• Divide the dough into 16 balls about a scant 3 tablespoons each (or 46g.). Arrange the balls on a rimmed baking sheet and cover with a damp kitchen towel until ready to use.
• Working with one dough ball at a time, roll out on a lightly floured surface to a 7-inch round.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Working with one at a time (unless using a large griddle), cook the tortillas, reducing the heat if they are getting dark too quickly, until air bubbles form on the surface and the bottom is brown in spots, about 30 seconds. Poke any large bubbles with a fork to release steam, flip the tortillas and cook until brown in spots on the other side, about 30 seconds. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat rolling and cooking the remaining dough balls.