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Flour Tortillas

Monday, January 4, 2010


When I eat at Mexican restaurants I am always most anxious to sample the tortillas (corn and flour). In my mind, homemade tortillas are far superior to the mass-produced store versions and they make all of the difference in a dish! I have tried many different recipes. After a few successes and many flops, I have stumbled upon the following combination of ingredients. The result: my best flour tortillas to date! (although I will continue my quest to perfect them). They are thin and pliable, yet soft and tenderly chewy.

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