- 3/4 cup cornmeal
- 1-1/4 cups flour
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
or oil
- 1 cup boiling water
- Waxed paper
In a bowl, combine the cornmeal, flour and
salt. Stir it up while the water is coming
to a boil. Use a metal measuring cup to
measure the water, if possible. Plastic
melts, and glass sometimes shatters, so a
metal measuring cup is the safest type when
you measure boiling water. To continue,
place the shortening in the bowl with the
cornmeal and flour. Pour the boiling water
over everything and stir it up with a fork.
Stir and stir because it will lump up quite
a bit before it turns into dough. Allow the
mixture to cool. Divide the dough into 10
lumps about the size of golf balls. Roll
each ball out very thinly between sheets of
waxed paper. Loosen and remove the top sheet
of paper, and lay the tortilla down on a hot
dry skillet, with the bottom sheet of waxed
paper still attached, and now on top. After
the tortilla cooks for a few seconds, the
remaining sheet of waxed paper will easily
loosen for removal. When the underside of
the tortilla is dry with a few brown spots,
turn it and cook the other side.
I usually roll out two tortillas at a time,
and continue rolling as the prepared ones
cook. This recipe makes 10 corn tortillas.
This is just enough to prepare my Enchiladas
recipe.
This recipe is not really authentic. It has
been adjusted to make use of ingredients
available in most supermarkets. You would
have to use Masa Harina cornmeal to make
real tortillas (and you would probably need
a tortilla press too). This recipe uses
plain cornmeal which is readily available to
most people.
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