Making tortillas from scratch can be a lot of fun, but it can also be a little frustrating. My eleven-year-old son, Jordan, rolls his tortillas out into perfect circles, but mine end up looking like the state of Texas! Don't give up if they don't come out right on the first try. Once you get the hang of them, everyone will be asking for more. These will keep, well wrapped, for up to 1 week in the refrigerator and up to 2 months in the freezer.

　　

Ingredients

Makes sixteen 6-inch tortillas

　　2 1/2 cups all-purpose flour

　　1 teaspoon salt

　　1/2 teaspoon baking powder

　　1/3 cup vegetable shortening

　　1/3 cup hot water, or as necessary

　　

Step 1

1. Combine the flour, salt, and baking powder in a large bowl. Add the shortening and hot water, mixing until a soft dough forms.

　　

Step 2

2. Divide the dough into 16 pieces and shape each into a ball (these are called testales). On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.

　　

Step 3

3. Heat a griddle until hot. Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately.

　　

Variation:

Step 4

For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.

　　

Nutrition Per Serving

Per serving: 290.0 calories

　　110.0 calories from fat

　　12.0 g total fat

　　3.0 g saturated fat

　　0.0 mg cholesterol

　　400.0 mg sodium

　　40.0 g total carbohydrates

　　1.0 g dietary fiber

　　0.0 g sugars

　　5.0 g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Los Barrios Family Cookbook by Diana Barrios Treviño. Copyright © 2002 by Diana Barrios Treviño. Published by Random House Publishing Group. All Rights Reserved.Diana Barrios Treviño and her brother, Louie Barrios, own and operate Los Barrios restaurant, which The New York Times recently praised as one of the top restaurants in the San Antonio area (although locals have known that for years). She regularly champions Tex-Mex cooking on the Today show, and has appeared on Good Morning America and Food Nation with Bobby Flay.