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Some folks have a recipe that’s been handed down to them from several generations before. Some of us aren’t so lucky. Tortillas are an incredibly important part of most South Texas dinner tables at one time or another, and now you can make them yourself!
As printed in “Memories from the Kitchens of Encinal” 2004, by Hecho en Encinal, attributed to Dotty Zamora:
4 cups flour
1/2 cup shortening or manteca (lard)
1 tsp. salt
1 tsp. baking powder
1 cup warm water
1/8 cup milk (as hot as the hand can take)
Comal and rolling pin
By hand, mix the manteca into the dry ingredients real well. Slowly add the hot liquids and mix with hand. Make a ball of dough and knead to the count of 300. Tear 1/3 cup size pieces of dough to make about 36 tortillas. Knead each piece a few times to make a flattened ball shape.
Cover the dough with a lightly damp dish towel and let set until the comal is medium heat. Roll the dough into flat shapes with the rolling pin.
Cook on comal (cast iron griddle) or in a large skillet until the tortilla swells and turns lightly brown.