Sweet Milk Tortillas
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3 tablespoons sugar
1/4 cup butter
2 tablespoons solid vegetable shortening (like Crisco)
3/4 cup regular or low-fat evaporated milk (preferably Pet), warmed + more, as needed
INSTRUCTIONS: Combine the flour, salt, baking powder and sugar in a bowl; use a whisk to blend. Work the butter and shortening into the flour mixture as you would for piecrust. Drizzle in the warm milk, stirring with a fork, to form a soft dough. If the dough seems dry, add 1 to 2 tablespoons more milk. Knead for 1 minute in the bowl. Turn the bowl upside down over the dough and let it rest for 30 minutes.
Form the dough into 8 balls and place on an oiled baking sheet. Flatten the balls, cover with plastic wrap and let them rest for 20 to 30 minutes.
To form tortillas: Working with 1 ball at a time, flatten ball on a work surface, then roll from the center to the edges. Keep turning the tortilla and then rolling to keep the circle round until a little thicker than plain flour tortillas.
Cook on a medium-hot griddle for about 1 minute, turning frequently. Tortillas are done when they have little golden-brown flecks on both sides.
As well as using these for Strawberry Enchiladas, they are wonderful hot- off-the-griddle, spread with butter and sprinkled with cinnamon sugar.
Yields 8 tortillas.
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