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.
