Hi. My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you
how to make flour tortillas that taste so good, you'll never buy the ones at the grocery
store ever again. Okay, now it's come time to add in our fat. So I'm going to get, I'm
going to do them one at a time basically. I'm going to take my shortening here first,
kind of scrape all this out in here. Now if you have a pastry cutter, which is, looks
like a thing with a handle with a bunch of little wires sticking off of it, that would
be really great for doing this, but if you don't you can just use a fork just like I
am. Or if you don't like using a fork to cut this stuff in, cause all you really want to
do is just kind of moosh it up and you'll see the flour will kind of take care of the
rest of the work, but if you don't want to do that, you can also use your hands. There's
no shame what so ever in using your hands to mix this together. So we're just going
to sit here. You want to make sure you work all the way to the bottom and that you don't
leave any lumps. And I always do kind of just a pressing motion just like this so that if
I catch a lump like I just did, you're actually going to, the tines of the fork will actually
push through it, will actually push through it and kind of mix it up a little better.
Now we're not expecting any perfect homologous mixture at this point, because it just isn't
going to happen. Because there's just too much flour and not enough shortening and you're
also using a fork. Even if you were using a pastry cutter it still wouldn't happen very
well. So once you sense that all the big lumps are gone, and I'm pretty sure they are at
this point because I don't feel any anywhere. Then make sure you get all the shortening
off your fork. Because that's all very good stuff right there. That's all flavor. So once
you get everything all mixed together like this, then it will be time to move on to our
next step. Which is adding the other fat, which is either lard or butter or whatever
you choose.
