5 cups all-purpose flour
2 tablespoons shortening
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups boiling water 1 pkg. yeast disolve in water
Directions
1 Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2 Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3 Divide into small balls the size of golf balls and procceed to roll out into size and thickness you prefer.
4 Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
5 Keep stacked and warm inside a clean dish towel.
1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine
4 oz. green chiles
1/4 cup Half & Half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
DIRECTIONS:
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
2 tablespoons shortening
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups boiling water 1 pkg. yeast disolve in water
Directions
1 Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2 Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3 Divide into small balls the size of golf balls and procceed to roll out into size and thickness you prefer.
4 Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
5 Keep stacked and warm inside a clean dish towel.
1 cup cheese (Monterey Jack, Asadero or Chihuahua)shredded fine
4 oz. green chiles
1/4 cup Half & Half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
DIRECTIONS:
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.
