I had purchased a package of sirloin steak tips with the intent of slicing the beef against the grain and then marinating it in some sort of Korean kalbi seasoning but after watching a salsa commercial on television, I was immediately hit with a craving for Mexican food and decided I needed to make fajitas with the beef. I rifled through the shelves of the pantry to see if we had any tortillas and when I came up empty, I naturally decided to make my own.
This recipe is loosely based on one that my coworker gave me when I was working in Baltimore a few years ago. G always brought in homemade lunches, made by his wife, which we all looked on with envy. When he found out that I loved food, especially Mexican, he would occasionally bring in a second portion for me to enjoy; one time he included a slice of tres leches cake (I know, I'm so lucky). One day, he handed me a foil packet to accompany my little pile of carnitas. I opened it up to reveal steaming flour tortillas. They were amazing and made me want to burn down every Mission tortilla factory, as they are a crime against genuine tortillas. Anyway, I asked for the recipe but because his wife would always just throw in a little of this, a little of that, what I ended up with was a list of five ingredients but no proportions. I had to work that out myself and this is the end result.
2 to 2½ cups flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup shortening
¾ cup hot water
These tortillas are so good. I find that store bought tortillas have a slight acidic and overly salty taste (probably from the preservatives added to extend shelf-life) but these just taste perfect. They're tender and light and slightly chewy and stretchy and are perfect for fajitas and tacos and quesadillas.