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Authentic Mexican Tortillas
March 03, 2004

Some people must think that 'authentic' means tastes like store bought. It does not. Last summer while my husband and I were in Old Town San Diego we bought tortillas from a lovely Hispanic woman who was cooking on an outdoor griddle in front of a restaurant. These tortillas tast exactly like the ones we had!(except she used lard) I did change a couple things. I used 3 T. shortning and 2 butter. I used 1&1/2 t.salt and it was just right. The water I used was just under boiling. I have a Kitchen Aid and I added the water slowly as the mixer worked. The dough was perfect and a snap to roll out. Actually I rolled them paper thin and they puffed up perfect. 30 seconds on each side. After mixing the dough I divided it up into golf ball sized rounds THEN let it rest under a damp towel for an hour. That way you don't compress the dough making the rounds after the dough rests. Very easy to roll. If your tortillas are hard and crumbly you're cooking them too long or the dough is too dry. They are supposed to be soft with brown bubbles. This was so simple and so 'authentic' I will never buy another pack of store tortillas! Thank you Jamie!5++++++

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