| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Masa harina; (corn flour) |
| 2 |
ts |
Salt |
| 2 |
ts |
Lard or shortening |
| 1 1/4 |
c |
Water |
INSTRUCTIONS
In a medium-size bowl, stir together masa harina and salt. In a small
pan over high heat, bring lard to a boil and stir until melted. Pour
into the masa harina and blend well with a fork and pastry blender.
Knead on lightly floured board until smooth, about 5 minutes.
Divide dough into 12 pieces and roll into a ball about 1-inch thick in
diameter. Cover balls with plastic so they don't dry out. One at a
time, roll each ball out between 2 pieces of waxed paper int a
tortilla press.
Heat a large cast iron or heavy skillet over high heat until very hot.
Place dough in skillet. Cook on one side about 30 seconds, then flip
and brown on second side, about 30 seconds.
Keep warm in cloth towel until others finished.
Posted to CHILE-HEADS DIGEST by "Harry Jones" <hajones@swbell.net> on
Feb 2, 1999, converted by MM_Buster v2.0l.
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