| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Breads | 12 | Servings | |
INGREDIENTS
| 2 | c | Corn Flour Tortilla Mix, * |
| 1 1/4 | c | Water; Warm |
INSTRUCTIONS
* Use the instant Corn Flour Tortilla Mix. ~------------------------------------------------------------------------- Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary). Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper square; flatten slightly. Cover with another waxed paper square. Roll into 6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot. Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper. Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes. stack tortillas, placing waxed paper between each. Cover with damp towel. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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