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So clearly, my tortilla rolling skills are lacking. But who really cares about the shape of them when their yummy goodness is all that matters?!

During a recent visit, my wonderful mother not only cooked up some of her down-home traditional Mexican dishes for me and my family, but she allowed me to film her during parts of the cooking fiesta! One of the things she finally shared with me was the recipe (which was handed down by my grandmothers) for original, authentic, homemade Mexican flour tortillas. I promise you do. not. need. any. other. recipe. And if "healthy" is what you're looking for, you might as well stop reading. We Mexicans don't do healthy. Ok, well maybe that's a stretch but what I am saying is that if you're going through all the trouble to indulge in something, it might as well be authentic. Nothing bugs me more than when people try to mess with a good thing. For example, applesauce in brownies? No, thank you!

My great grandmother lived 106 years and ate refried beans and tortillas probably at least daily! If you're going to cook Mexican food, cook it like a Mexican! So, without further ado, here's my a no-fail recipe for authentic homemade flour tortillas, courtesy of my mom!

{click here to watch on YouTube}

I'd love for you to comment if you enjoyed the video and/or if you made these! Thanks for watching.

What you need:

1 3/4 c. flour

1/4 tsp. salt

1 tsp. baking powder

1/4 c. shortening (i.e., Crisco vegetable shortening)

approx. 1 c. hot (but not boiling) water (add a little at a time)

-Makes 8 to 10 flour tortillas

What to do:

Mix all ingredients together, using (clean) hands to mix and knead.

Ball up the dough and place it in a bowl covered so it won't dry out. Let rest for approximately 10 – 15 minutes.

Tear off small rounds of dough and curl them up from the sides (see video).

Roll out the dough rounds onto a lightly floured surface using single strokes with a rolling pin. (I also find it helpful to lightly flour your rolling pin before rolling out each tortilla)

Place onto a preheated 400 – 425 degree griddle or comal and brown on each side, flipping once.

This is my favorite step:

–Optional – take one and slather it with butter, roll up and enjoy the fruits of your labor. You just made tortillas from scratch!

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This post is shared over at TidyMom in the weekly "I'm Lovin' It" series.