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Tortillas




Source of Recipe


4 on 4


List of Ingredients




1 1/2 c. yellow cornmeal
1 1/2 c. unsifted all-purpose
flour
3/4 tsp. salt
3 Tbsp. shortening
3/4 c. warm water


Recipe



In large bowl, combine cornmeal, flour and salt. With
pastry blender or 2 knives, cut in shortening until well
blended. Add warm water (use more, if necessary), stirring
until mixture is completely moistened. Form into a ball.
On floured surface, knead or work dough with hands until
it is no longer sticky, about 5 minutes. Divide into 2 equal
balls. Let rest 20 minutes at room temperature. Then, on
floured surface, roll out each ball into 18-inch circle. With
paring knife, cut 5 tortillas from each circle (use rim of
5 3/4-inch mixing bowl as guide).
On heated, ungreased griddle, bake tortillas 1 minute.
Turn and bake 1 minute longer. Makes 10.
*Authentic tortillas are made with masa, not nationally
available. Our adaptation uses regular cornmeal.