This recipe is so fast and yummy! Its good when you want tacos on Sunday afternoon and you don't have tortillas ;-)
Flour Tortillas
Mix the following in a blender until fully blended and the crisco is fully mixed in with the flour:
2 3/4 c. flour
6 TBS crisco
Mix and add ONLY 2/3 cup of the following mixture to the flour mixture:
3/4 c. hot tap water
3/4 tsp. salt
Knead with bread hook until all flour is moistened. If it needs a titch more water, put a titch more in. You don't want too much water though.
Divide the dough into 8-10 balls. Then, between two pieces of parchment paper roll 1 ball of dough out until ~9-10 inches in diameter. DO NOT FLOUR PARCHMENT PAPER! Store for later in the fridge (keep parchment paper between tortillas) or cook in skillet over medium-high heat. Enjoy!
I made a few adjustments, but here is the original recipe. The picture above is from Tracey's Culinary Adventures.
