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Hi CS! I've never made these, but I called a friend who makes them and got her recipe.  Good Luck!

Tortillas

2 cups flour
1 tsp salt
1/4 cup Crisco shortening
1/2 to 3/4 cup warm water

Combine the flour and salt. Cut in shortening. Add enough water to make a workable dough. Pinch off pieces and roll out until thin. Cook about 20 seconds on each side in a hot skillet.

She said she puts them between sheets of waxed paper in a ziplock bag when they cool. If they get hard, warm in the microwave for 5-6 seconds.

Hi AC!  Thank you, thank you, thank you!  Of course , it has to be really easy, right?  Wow, you called your friend ?  I hope you guys had a chance to catch up too!  Thanks, as usual.  What would I do without you, granna2, mittens and everyone else? I'll tell you what I'd do, I either wouldn't cook or my husband would get one of these 3 dishes: Spaghetti, chili, chicken fetuchinni alfredo ( no side dishes).  I'd also be sitting in this apartment feeling sorry for myself and getting more depressed.  Since I became a member I'm a much happier person, my husband can't wait to get home from work to see what new concoction I've tried.  Even if it doesn't turn out quite right, he loves it! I also have just a little more self confidence than I did before.  Even tho' I sing, it doesn't make me full of self esteem.  Thanks so much again!  There are no words to describe how grateful I am for everyone's help.  Thank you Jessica and Patty, you guys are great!  Hey!  Keep the recipes coming in!  I'm sure there are all kinds of variations on taco shells, flour tortilla's, etc...  Just because I've got this one doesn't mean I won't try someone else's.  Besides, it makes me a more well rounded cook!

chicagosinger

CS, you are very welcome!  Hope they turn out good.  She says she's made so many that now she doesn't even use a rolling pin...just uses her hands. 

I never ate Mexican food until I was grown and neither did my husband.  But it's one of our favorite foods now.  Here's one thing I fix often, as a snack or even for a meal.  

Brown ground beef, drain the grease then stir in a pkg of dry taco seasoning.  Heat a clean skillet and place a 6 inch tortilla in it.  Spread refried beans on tortilla, then top with meat, chopped onions, salsa, then shredded cheese.  Top with another tortilla.  When botton is crisp, flip, using a wide spatula.  Cook until botton is crisp.  Cut with pizza cutter.

I serve with sour cream and salsa.  Sometimes I cook the onion with the meat, but I like the crunch of fresh onions, too.  You can use any filling you like. 

Hey AC, Yes, they turned out great and as usual my husband was pleasantly SHOCKED!  You should try the recipe, but let me add a few hints that I figured out while making them last night:

You'll have to knead the dough a bit, maybe about 10 times or until the dough is smooth and a little sticky.  Sprinkle some flour underneath dough and quarter the dough then cut each piece in half again.  You definately need a rolling pin and keep a little flour underneath. For storage, I didn't have wax paper to put in between each tortilla, so I sprinkled flour in between each tortilla to keep them from sticking to each other.  When you use them again, shake the flour off as much as possible.

They turned out great as I said, then I decided to make up my own salsa which came out REALLY good.  I really had a good cooking night last nite.  Let me know if you try the recipe.

chicagosinger

P.S- Thanx for the extra recipe, it sounds great!

cs, there are many many Mexican grocery stores in the Chicago area--even some of the "regular" stores carry the dough that you will need to make tortillas.  If you do go to purchase the dough check the label there are flour and corn doughs for making tortillas.  I prefer the flour one but if I remember correctly you have a problem with gluten (or am I thinking of some one else?)  So I would use the corn dough if I were you.  The dough is easy to make and I think the recipe would be on a bag of corn meal just check the back of the bags.  If you need a press they are pretty inexpensive but you can do the same thing with a rolling pin or even easier place a piece of plastic wrap under the ball of dough and on top and press down gently with a flat bottom sauce pan or a fry pan.  Good luck.

Hi mittens,  it's so good to have you back!  I knew the stores carried ready made dough, but we figured they were a little more expensive.  Maybe we're wrong, I'll check the price next time I go.  You're also right about the gluten allergy, but you know what?  I usually hardly ever get any gluten in my system so if every once in a great while if I do have something with gluten in it, it doesn't usually bother me.  Especially with this particular recipe, when you roll out the tortillas they come out almost translucent.  So I don't think I got too much in my system anyway.  Besides, I eat like a bird as my husband likes to say.  I would love the corn taco recipe though.  And I'm sure it'd be a lot healthier for me, too!  I bet the consistency of the dough is very different but cool.  Do you have the recipe and could you post it for me?  It probably is on the box, but sometimes, as you know, things have to be spelled out for me. Thanx much!

chicagosinger