Mexican Tortillas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
225 gram: Polenta, Maize Meal
1 tsp: Salt,
225 gram: Plain white flour,
25 gram: Lard or margarine,
300 milliliter: Warm water,
Directions:
Mix the maize meal, salt and white flour in a large bowl, add the
lard 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 smooth. Shape the
dough into 4 equal balls, roughly the size of a tennis ball, and let
them rest for about an hour covered with a damp tea towel. Roll each
ball out thinly on the floured surface to a circle about 25cm (10
inch) in diameter.
Heat an ungreased griddle or large frying pan and fry the maize meal
pancakes over a fairly high heat, turning them over so they are
lightly brown on each side.
Variations.
The tortilla is a multi-purpose bread and can be served as it is, a
thin, flat cornbread to accompany food. It can also be used as a
platter or scoop for thick meat or bean mixtures. It can be fried on
one side only and rolled round a chilli-and-bean stuffing to become a
Taco, or stuffed, sometimes fried and coated in sauce when it is
known as an Enchillada. Finally, it can be sprinkled with sweet
mixtures and served as a pudding.
Original source unknown.
Source from luhu.jp
lard 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 smooth. Shape the
dough into 4 equal balls, roughly the size of a tennis ball, and let
them rest for about an hour covered with a damp tea towel. Roll each
ball out thinly on the floured surface to a circle about 25cm (10
inch) in diameter.
Heat an ungreased griddle or large frying pan and fry the maize meal
pancakes over a fairly high heat, turning them over so they are
lightly brown on each side.
Variations.
The tortilla is a multi-purpose bread and can be served as it is, a
thin, flat cornbread to accompany food. It can also be used as a
platter or scoop for thick meat or bean mixtures. It can be fried on
one side only and rolled round a chilli-and-bean stuffing to become a
Taco, or stuffed, sometimes fried and coated in sauce when it is
known as an Enchillada. Finally, it can be sprinkled with sweet
mixtures and served as a pudding.
Original source unknown.
Source from luhu.jp