A Good Excuse

I'm not sure where the idea came from, but I've wanted to try making homemade tortillas for a while.  So when Cinco de Mayo rolled around yesterday, it seemed like as good a time as any to go for it.  And I am so glad I did!  Despite the fact that I can't roll dough into any semblance of a circle to save my life, the tortillas were by far the coolest thing I've made in a while and they weren't difficult either.  We used them for tacos, and the flavor was so much better than store-bought tortillas.  The calories were quite a bit less, too.  I can't wait to try using fresh tortillas in enchiladas.  Yum.

Homemade Flour Tortillas
Adapted from Allrecipes.com
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2 cups all-purpose flour, plus additional for dusting and rolling
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon plain shortening
3/4 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl.  Combine the shortening in with your fingers until the flour is crumbly.  Add the water, a little at a time because you might not need it all, and mix until the dough comes together.  Place on a floured surface and knead a few minutes until the dough is smooth and elastic, but not sticky.  Allow to rest for 15 minutes.  Divide the dough into 12 equal pieces and roll each piece into a ball.  Preheat a large non-stick skillet over medium-high heat.  Use a well-floured rolling pin and roll each dough piece into a thin, round tortilla.  Place the dough into the hot, dry (do not use cooking spray) skillet and cook until bubbly and golden; flip and continue cooking until golden on the other side.  Repeat until each piece is cooked, adjusting the temperature of the skillet as necessary.  Serve immediately or allow to cool and store in a sealed container.  Serves 12.