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Full Online Book HomeLearning KitchenBread - Tortillas Corn Tortillas
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Bread - Tortillas Corn Tortillas Post by :silverfox Category :Learning Kitchen Author :Unknown Date :December 2011 Read :476

Click below to download : Bread - Tortillas Corn Tortillas (Format : PDF)

Bread - Tortillas Corn Tortillas

2 cups yellow cornmeal (not the coarse type) or Masa Harina
2 Tbl. lard ( if you don't want lard, you won't get authentic flavor) Crisco®, substitutes
1 tsp. salt
1 cup boiling water


Stir all together until it forms a mass. Cover with towel for 5 minutes.

Scoop golf ball size mixture and form into a flat circle. Place between two pieces of plastic wrap. Roll to 1/8" thick.

If you have a very heavy skillet, or griddle, place on medium-hot setting of store, do not add oil. One by one, bake tortillas turning only once; takes about 30 seconds per side.

Remove to plate, place cloth between each one till you have used all the dough.
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2 c. Masa Harina 1 c. water Mix until dough forms a ball (add 1-2 Tbsp. additional water, if necessary). Shape into approximately 14 balls and cover with moist towel to prevent drying. Place ball between sheets of plastic (or on tortilla press) and flatten to 6 inch disc. Bake on ungreased griddle 30 seconds; turn. Continue baking 1 minute; turn. Contiue baking 15-30 seconds. Should be soft and pliable when done. Flour Tortilla 2 c. flour 1 tsp. salt 1 tsp. baking powder 1/4 c. shortening 3/4 c. plus 1 Tbsp. hot water Mix all dry ingredients together
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1 1/2 cups masa harina 1/2 cup cornmeal 1 1/2 tablespoons oil 1 1/3 cups warm water Mix all the ingredients together in a large bowl and beat with a wooden spoon until thick and smooth. Scrape the sides of the bowl, and cover the surface of the dough with plastic wrap while pressing and frying individual tortillas so the dough will not dry out. To form the tortillas, wet your hands and pull off a lump of dough about the size of a golf ball. Roll it into a ball. Tear off 2 pieces of plastic wrap about a foot
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