Makes 10 six inch tacos
Belizean Flour Tortillas
- 9 1/2 ounces (~2 cups) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons vegetable shortening
- 3/4 cup water
- Olive oil, for brushing
– Combine the flour, salt, baking powder, and shortening into a medium bowl. Use a pastry blender to cut the shortening into the dry ingredients. Add the water and mix until a dough comes together. Transfer to a floured surface and knead by hand for three minutes, until the dough is smooth. Divide into 10 equal pieces and shape into balls. [Side note: You’ll end up with just over a pound of dough, if you’re into scaling]. Let the dough rest for 10 minutes.
– Use a rolling pin and additional flour to roll the tortillas into paper-thin shells. If needed, gently shape and stretch by hand after rolling. Brush both sides of each of the tortillas with oil.
– Heat a non-stick skillet over medium heat. Once hot, cook the tortillas one-by-one, roughly 15 seconds on each side, or until they get some nice color. Serve immediately, or else freeze individually, and then stack, wrap with plastic wrap and aluminum foil, and freeze.
Recipe adopted from Flavors of Belize by Tanya McNab.