Bacon and Avocado Tortillas with Gramal’s Chilie Salsa

Directions

1. Combine flour, baking soda, salt, and shortening in a bowl. Gradually add water around the edge of the bowl while mixing with your hands until the dough comes together. Shape it into a large ball.
2. Oil your hands and rub the dough ball until it’s moist. Return the dough to the bowl and cover with a towel. For each tortilla, uncover the bowl, pinch off a portion of the dough, and roll it into a golf ball-sized ball. Cover the bowl with the towel again.
3. Dust a rolling pin with flour. Roll out the dough, turning the tortilla after each roll to create a circular shape.
4. Heat your comal (or cast-iron or non-stick pan) to medium heat. Gently place the tortilla on the griddle and cook until it releases easily from the pan. Flip and cook the other side until bubbles start to form. Remove the tortilla and wrap it in a towel to keep warm while you continue with the rest.
5. Lay your bacon on a sheet pan, lined with parchment paper (for easy cleanup). Cook in the oven at 350°F until it reaches your desired crispness, about 25-45 minutes.
6. Spoon the avocados out of their skin and slice them lengthwise. Place your tortilla on a plate, then top with a slice of bacon, a few avocado slices, and a generous spoonful of Hot Mama Gramal’s Chilie Salsa.
7. Wrap one side over and then the next, leaving the ends open. Enjoy!