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There are certain recipes that make you reminisce about old times. The smell of my mother’s beef and potato soup heating up on the stove with warm cornbread in the oven. Sunday’s beef roast cooking while we were at church for a hot meal when we returned. Then I have my grandmother’s recipes along with her three cookbooks. It’s fun to actually flip through the pages trying to find old recipes that I just adored.
My favorites were chicken noodle soup and homemade flour tortillas. I remember trips in the summer to visit and I always knew that if I looked in the microwave there would be a tortilla warmer filled with fresh tortillas right off the skillet. After slathering on some butter it was time to roll up the tortilla before it hit my mouth.
Years later I have become the ultimate tortilla snob. Growing up I would smell tortillas to see if they were homemade or store bought “fake ones” as I would recall. Now I’ve made this tortilla recipe with my mom before but a couple years ago Shaun and I tried out a new recipe and it was a complete fail! It’s like I’ve been scared to make them again but I finally brought out my grandmother’s cookbook to help us get started.
I even brought my two year old into the action and let her mix her own dough and roll out a tortilla. She definitely has better skills than what I had at her age.
The tortillas came out just the way I remember them and you can bet that I added butter to one immediately to test it out. There will be no more skimping on “fake tortillas” in our household.
Enjoy ~ Meagan
In a bowl combine the first 5 ingredients. Cut in with a fork the crisco shortening. Pour in the warm water and knead with hands or mixing bowl dough hook for 6-8 minutes.
Shape into small balls, about the size of a small egg, then flatten slightly. Cover for 25-30 minutes for easier rolling.
Roll out each ball into 6 inch size circles. Cook on medium/hot griddle or iron skillet for 5-8 seconds on each side. Don’t over bake.
Store in tortilla holder or foil to keep warm.