Grandma Lupe's Tortillas

My Grandma, Guadalupe Trujillo Gutierrez' recipe:

FLOUR TORTILLAS
1 4 CUPS FLOUR
1/3 CUP SHORTENING
1 TSP SALT
2 TSP BAKING POWDER
1 1/4 CUP WARM WATER

TOGETHER MIX WELL WITH HANDS OR PASTRY CUTTER:
FLOUR
SHORTENING
SALT
BAKING POWDER

ADD WARM WATER (NOT HOT) TO DRY INGREDIENTS GRADUALLY
UNTIL DOUGH HAS FORMED A BALL. LET SET ABOUT FIFTEEN
MINUTES BEFORE ROLLING.

USE HOT CAST IRON GRIDDLE...DO NOT OIL. JUST COOK ON BOTH SIDES ABOUT
ONE MINUTE. THAT ALL DEPENDS ON THE TEMP OF YOUR STOVE IT SHOULD BE ON
MEDIUM HEAT. I GUESS YOU WILL KNOW HOW TO FIGURE IT OUT IF ANY
QUESTIONS EMAIL ME...
BYE
AUNT NORA

Salsa Fresca

My fresh salsa. Very yummy and works well as a marinade for chicken or in the crockpot to make shredded chicken or pork for burritos.

6 ripe Roma tomatoes
1 bunch of Cilantro
3 cloves of garlic, crushed
1/2 yellow Onion, chopped
1 (or 2) Jalepeno peppers
1 Serrano pepper
Juice from 1 lime
Salt to taste

Place the clean de-stemmed tomatoes in a food processor. Add the Cilantro, garlic, onion, lime juice and at least 2 sprinkles of salt. Now for the peppers, I add the entire pepper after I have chopped off the stem. The seeds are not noticeable and I believe that the added juice from the pepper is a nice flavor addition.
Pulse blend as to mix and chop but not to liquefy. Taste with a chip for salt additions.

Good luck