Corn Tortillas
From jo_jo_ba 16 years ago
- 10 minutes to make
- Serves 10
A great home-made tortilla recipe using cornmeal, shortening and a touch of yeast! Let the fiesta begin!
Ingredients
- 2 cups flour shopping list
- 1 cup yellow cornmeal shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- ¼ teaspoon instant yeast shopping list
- 2 tablespoons non-fat dry milk shopping list
- 2 tablespoons vegetable shortening shopping list
- 1 cup warm water shopping list
How to make it
- In a medium-sized, mix together all of the dry ingredients, then cut in the shortening.
- Gradually mix in the water. Knead briefly, just until the dough is smooth.
- Divide the dough into 10 pieces, weighing about 2 ounces each.
- Round them into balls, flatten slightly, and allow them to rest, covered, for at least 30 minutes.
- Preheat a heavy frying pan over medium heat.
- Working with one piece of dough at a time (keep the remaining dough balls covered), roll balls out until they're about 8 inches in diameter.
- Fry wraps in the ungreased pan for about 45 seconds on each side
- Stack wraps on top of one another as you fry them to keep them soft
- and pliable.
- Store, tightly wrapped, in a plastic bag at room temperature. For storing wraps longer than a couple of days, freeze them.
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