I don’t know about you but I adore Mexican food. Unfortunately, most of the tortillas on the market today have an additive called sulfites, or sodium metabisulfite, used to keep the product whitened, and prevent discoloration. It is however an allergen to many thousands of people, and I happen to be one.
This left me unable to eat Mexican food at many restaurants and in some cases, when those particular tortillas have the additive, even unable to eat it at home..
I didn’t want to give up my passion, so I found an alternative, given to me by my brother, who lived for several years in Arizona and learned to cook some truly incredible Mexican dishes.
Thanks to to Roy, we have these flour tortillas, wholesome, using only natural ingredients and they absolutely never fail.
4 cups flour
1 teaspoon salt
1 cup shortening
1 cup water, room temperature
mix the flour and salt in a bowl
add the shortening, mixing it with your hands until it starts to look like coarse cornmeal.
add the water, mixing lightly, and shape the mass into a ball.
Let it rest, covered for about half hour
knead it lightly for three minutes and shape into twenty five (25) round balls.
roll each ball into a 5 or 6 inch circle on a floured surface.
Bake on a medium hot griddle for several seconds and turn.
Bake the other side until light brown crust forms around the edges.
Cook until slightly puffed or done to your taste
This will make 25 tortillas, and each one will have
Calories 140-145
Protein 2 grams
carbs, 15 grams
fiber 1 gram
fat 8 grams
JC Mims
