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Mexican Tortillas

Holiday.Cook's picture
Ingredients
  Cornmeal 2 Cup (32 tbs)
  Salt 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Shortening 2 Tablespoon
  Warm water 1 1⁄4 Cup (20 tbs)
Directions

Mix the cornmeal, salt and all-purpose flour in a large bowl, add the shortening or margarine and rub in until the mixture resembles breadcrumbs.
Add the water and mix to a dough.
Turn the dough out onto a lightly floured surface and knead for a short time until it is smooth.
Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about 1 hour covered with a damp dish towel.
Roll out each ball thinly on the floured surface to a circle about 10 inches in diameter.
Heat an ungreased griddle or large frying pan and fry the tortillas over a fairly high heat, turning them over so they are lightly browned on each side.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Fried
Dish: 
Bread

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