Mom made these for dinner to go with tacos. They were fabulous!
She thinks the recipe came from Rachael Ray.
- 2 cups flour
- 1/4 t baking powder
- 2 T butter, at room temp
- 2 T shortening
- 2 T water
- Whisk the flour and baking powder together in a large mixing bowl. Mix in the butter and shortening with your fingers til the flour resembles cornmeal. Add the water and mix til the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 8 equal pieces and roll each piece into a ball. Let rest 10 minutes, covered with plastic wrap.
- Preheat a large frying pan over medium-high heat. Use a well-floured rolling pin to roll the dough balls into thin, round tortillas. Place on hot pan, and cook til bubbly and golden; flip and continue cooking til golden on the other side. Keep tortillas warm; continue rolling and cooking remaining dough.