Homemade Flour Tortillas

Preparation 1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms. 2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle. 3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately. Variation: For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly. Per serving: 290.0 calories, 110.0 calories from fat, 12.0 g total fat, 3.0 g saturated fat, 0.0 mg cholesterol, 400.0 mg sodium, 40.0 g total carbohydrates, 1.0 g dietary fiber, 0.0 g sugars, 5.0 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Los Barrios Family Cookbook by Diana Barrios Treviño. Copyright © 2002 by Diana Barrios Treviño. Published by Random House Publishing Group. All Rights Reserved. Diana Barrios Treviño and her brother, Louie Barrios, own and operate Los Barrios restaurant, which The New York Times recently praised as one of the top restaurants in the San Antonio area (although locals have known that for years). She regularly champions Tex-Mex cooking on the Today show, and has appeared on Good Morning America and Food Nation with Bobby Flay.

Preparation 1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms. 2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle. 3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately. Variation: For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly. Per serving: 290.0 calories, 110.0 calories from fat, 12.0 g total fat, 3.0 g saturated fat, 0.0 mg cholesterol, 400.0 mg sodium, 40.0 g total carbohydrates, 1.0 g dietary fiber, 0.0 g sugars, 5.0 g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Los Barrios Family Cookbook by Diana Barrios Treviño. Copyright © 2002 by Diana Barrios Treviño. Published by Random House Publishing Group. All Rights Reserved. Diana Barrios Treviño and her brother, Louie Barrios, own and operate Los Barrios restaurant, which The New York Times recently praised as one of the top restaurants in the San Antonio area (although locals have known that for years). She regularly champions Tex-Mex cooking on the Today show, and has appeared on Good Morning America and Food Nation with Bobby Flay.