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Tortillas & Sopapillas

James's Flour Tortillas

2 cups Unbleached Flour
1 teaspoon Salt
3 tablespoon Lard Or Shortening
1/2 cups Warm Water
1 x Lard Or Shortening

Mix flour and salt; cut in lard until particles are the size of fine crumbs. Sprinkle in water; one tablespoon at a time, until all flour is moistened and dough almost cleans the sides of the bowl. Gather dough into a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for 8-inch tortillas, or 6 equal parts for 10-inch tortillas. Shape each part into a ball; brush lightly with lard.

Cover and let rest 20 minutes. For each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch circle. Heat un-greased griddle or skillet over medium-high heat until hot. Cook tortilla until dry around edge and blisters appear on the surface, about 2 minutes. Turn and cook the other side until dry, about 1 minute. Stack tortillas, placing waxed paper between each. Cover with damp towel.

Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas.

You don't drown by falling in the water; you drown by staying there.

- Edwin Louis Cole