Quote Originally Posted by arrogcow
Flour Tortillas:
2 cups flour
2 tablespoons fat (I agree lard works best - I keep a can of bacon drippings handy)
1 1/2 teaspoons salt
2/3 cups water (appx)

Sift flour and salt, and the fat and work into flour. Slowly stir in cold water (again a little at a time) and form into a ball. Keep adding water until the bowl is cleaned of dough. Knead well in bowl or on a floured board (the dough should not be sticky if it is add a little flour). Form into balls about the size of an egg. Rub a little lard on each ball (I actually usually use olive oil at this point) and then set aside for about 10 min. Pat thin or roll out (presses are silly - I actyally use a glass since that seems to work better than a rolling pin) until they are the size of a dinner plate or larger (be careful not to create holes). Cook in an ungreased skillet or pan, turning when they are just starting to brown on both sides. Unlike Dread's masa ones (gorditas) the will only puff if they are too thick.

Mine are usually irregular, but when I really want round, I use the lid of an old aluminum pot (never cook with aluminum - use cast iron) as a cookie cutter.

Adam
My memory is slighty fuzzy, not nearly enough coffee yet today, but a gordita is a fat chubby prostitute. And I doubt she would like to be squeezed in a tortilla press, even if she was really very kinky and all that :razz:

Masa corn tortillas are thin and flakey. See them @ http://www.mexgrocer.com/mexcocina-oct1.html