Makes 16 8-inch tortillas
Twice a day we mix up gigantic batches of tortilla dough, divide it into thousands of little balls, and feed them one at a time to El Machino. Here's a slightly scaled-down version.
6 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening, cut into small pieces
2-1/2 cups warn water
Place the flour in the bowl of a mixer and add the baking powder and salt, stirring to mix well. Add the shortening. Turn the mixer on low and slowly pour in the water. Mix on low for 90 seconds or until well mixed.
Scrape the dough out of the bowl onto a floured surface. Divide the dough into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes. Divide each half into 8 equal portions. You will now have 16 dough balls. Lightly flour your work surface. With a floured rolling pin, roll each ball into an 8-inch round. Stack the rounds on a baking sheet with plastic wrap between each tortilla. Let the tortillas rest for 10 minutes.
Heat a griddle or large cast-iron skillet over medium heat, and lightly coat with vegetable oil cooking spray. Cook the tortillas on the griddle or in the skillet for 1 minute on each side, or until light brown spots form on the surface.
Chevys & Rio Bravo
Fresh Mex Cookbook
By Chevys Inc.
Ten Speed Press, May 2000
128 pages, full color
Recipe reprinted by permission.
This page created August 2000
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