INGREDIENTS

INSTRUCTIONS

*
Note: Corn flour, or masa harina, is finely ground cornmeal. So if you
can't find the corn flour, then buy cornmeal and process it in a spice
grinder, blender, or food grinder until finely ground.  Yield: 18
tortillas (a generous 3 per person), 5 inches in diameter  Put the corn
flour in a large bowl. Add 1 1/2 cups water and mix  well; form into a
large ball. The resulting dough should be smooth  and feel like an
earlobe. If it is cracking or crumbly, it is too  dry; add the
remaining water and knead well. It if sticks to your  hand, it is too
wet add a bit more flour until it is soft and smooth.  When it is
ready, store it in a large plastic bag to keep it from  drying out as
you proceed.  Pinch a small portion of the dough into a ball 1 1/2
inches in  diameter. Press it flat, preferably in a tortilla press.
Heat the  tortilla in cast-iron or nonstick frying pan or griddle over
medium  heat. Cook until it the bottom is flecked with light brown
spots.  Turn the tortilla over. It is fully cooked when it puffs up,
full of  steam, into what looks like a miniature pillow. If it bubbles
anywhere but around the edges, the pan is too hot.  >From: Ellen C
<ellen@brakes.elekta.com>  Per serving: 211 Calories; 2g Fat (9%
calories from fat); 4g Protein;  45g Carbohydrate; 0mg Cholesterol; 5mg
Sodium Food Exchanges: 3  Starch/Bread  Recipe by: Lowfat Mexican
Cooking, Patrick Earvolino  Posted to Digest eat-lf.v097.n001 by "Ellen
C." <ellen@elekta.com> on  Jan 1, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g