Bread & Soup Series: Homemade Tortilla and Augason Farms Creamy Potato Soup скачать в хорошем качестве

Bread & Soup Series: Homemade Tortilla and Augason Farms Creamy Potato Soup

Making your own tortillas couldn't be easier. Watch as I mix up a batch to use for quesadillas, to make a quick supper. I also use Augason Farm's 'just add water' creamy potato soup mix to make a fast, delicious meal. FLOUR TORTILLAS 3 cups all purpose flour (can sub 1 cup whole wheat) 2 teaspoons baking powder 1 teaspoon salt 6 tablespoons shortening or lard 1 1/4 cups very warm water Mix dry ingredients together. Cut in shortening with a pastry blender or with your hands. Mixture should resemble course cornmeal. Gradually mix in the hot water to form a soft dough. Do not knead. Divide into 12 balls of dough. Cover with a damp cloth and let rest 10 minutes. Roll out dough between layers of a zip-loc bag that has been cut open, leaving only one edge of the bag intact. Cook tortillas on a griddle or in a cast iron skillet that has been preheated to 375 degrees. Cook for about about 2 minutes on each side. Cool and then store in an airtight container in the refrigerator. Can be frozen as well. Enjoy! Augason Farm - Creamy Potato Soup Mix: http://www.augasonfarms.com/Products/...