![](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2022\/10\/316131073_1950618148441817_5010298019563510458_n-1.jpg\")
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7 cups<\/span>\u00a0all-purpose flour<\/p>\n 1 tablespoon<\/span>\u00a0baking powder<\/p>\n 2<\/span>\u00a0+\u00a01\/2 teaspoons<\/span>\u00a0salt<\/p>\n 3\/4 cup<\/span>\u00a0Crisco shortening, cut into small pieces (or fresh lard)<\/p>\n 2<\/span>\u00a0+ 1\/2 cups warm water (super hot water if using lard)<\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Add the flour, baking powder and salt to the bowl of a\u00a0stand mixer. Mix well. Add in the shortening and mix until blended. Slowly pour in the water. Mix for 90 seconds on low speed or until all ingredients are well incorporated and the dough pulls away from the sides of the bowl. The dough should be very smooth and velvety. If needed, add a bit more flour or water to achieve this desired texture.<\/p>\n Transfer the dough to a well-floured board. With clean hands, knead the dough for 5 minutes. Cover the dough with a clean\u00a0kitchen towel\u00a0and allow it to relax for 20-30 minutes. Do not skip these important steps!<\/p>\n Tear the dough into 18-20 small pieces. Roll each piece between your hands to form a ball just slightly larger than a golf ball. Place the balls of dough on a\u00a0cookie sheet\u00a0and cover them with a clean (just very slightly damp)\u00a0kitchen towel\u00a0so they don\u2019t dry out.<\/p>\n Preheat your black cast-iron\u00a0comal\u00a0(or griddle or skillet) over medium-low heat. Depending on your stovetop (gas or electric) and the type of griddle you\u2019re using, you may need to raise the heat to medium.<\/p>\n With a wooden\u00a0rolling pin, roll out your flour tortillas into circles that are approximately 8 inches in diameter. If you prefer thinner tortillas, roll them out into 10-inch circles.<\/p>\n Place the first flour tortilla on the\u00a0comal\u00a0or griddle. Slowly count to 20. Flip the tortilla over and start counting to 20 again. Each tortilla should be cooked after being flipped 4-5 times, counting to 20 between each flip. As the tortillas cook they will slightly rise and some may look extra puffy before deflating. Your tortillas will have small brown patches when cooked, but should be soft and tender.<\/p>\n As the first flour tortilla comes straight off the\u00a0comal, enjoy it with a delicious pat of melted butter! Ahhh\u2026there\u2019s nothing better than the taste of Grandma\u2019s fresh homemade flour tortillas!<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 7 cups\u00a0all-purpose flour 1 tablespoon\u00a0baking powder 2\u00a0+\u00a01\/2 teaspoons\u00a0salt 3\/4 cup\u00a0Crisco shortening, cut into small pieces (or fresh lard) 2\u00a0+ 1\/2 cups warm water (super hot water if using lard) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2720,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-2481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/h2>\n