Serves: 12
Total Calories: 103

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1/2 cup plus 1 tablespoon lukewarm water

1. Put the flour, baking powder, and salt in a food processor. Pulse 3 to 4 times to blend. Add the shortening and process until well blended with a mealy texture, about 10 seconds. Add the water all at once, and process until the dough cleans the sides of the bowl, then process about 15 seconds more. Remove the dough to a lightly floured board, and cut into 12 equal pieces. Roll each piece into a ball, cover with plastic wrap and let rest about 45 minutes at room temperature.

2. With a rolling pin, on a floured board, roll each ball into a thin tortilla about 8 inches in diameter and 1/8-inch thick. Heat a medium ungreased skillet over high heat. Place 1 tortilla in the hot pan. (The tortilla should rise in spots on the top surface in about 2 seconds if the pan is hot enough.) Cook about 5 seconds, or until the underside has brown spots. Turn and cook 3 to 4 seconds on the second side, until barely spotted. Place tortilla between folds of a clean kitchen towel. Repeat rolling and pan-cooked tortillas, and stack as they are finished. Keep them covered. Serve while still warm, or cool, place in a plastic bag, and refrigerate. Flour tortillas will keep refrigerated up to 2 weeks, or frozen up to 3 months.

3. To reheat, place tortillas, 1 at a time in a hot skillet, turning every 3 to 4 seconds until soft and pliable. The tortillas may also be heated in a microwave following the manufacturer's instructions.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 103
Calories from Fat: 37

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie