INGREDIENTS

INSTRUCTIONS

Both of these recipes are from the Better Homes and Gardens MEXICAN
cookbook.
Combine tortilla flour with water; mix with hands till dough is moist but
holds its shape (add more water if needed). Let stand 15 minutes. Divide
dough into 12 balls.
Dampen dough slightly with water. Using a tortilla press or flat baking
dish, press a ball of dough between sheets of waxed paper to a 6-inch
round. Carefully peel off top sheet of paper. Place tortilla, paper side
up, on hot ungreased griddle or skillet. Gently peel off remaining sheet of
paper. Cook about 30 seconds or till edges begin to dry. Turn; cook till
surface appears puffy. Repeat with remaining dough. makes 12 tortillas.
(Masa Harina (dehydrated masa flour) is made and distributed by the Quaker
Oats company. It is a specially prepared corn flour and is used to make
corn tortillas and tamales. It IS NOT corn MEAL.)
Posted to Bakery-Shoppe Digest V1 #230 by "Catherine M. Frazier"
<frosty@cibola.net> on Sep 10, 1997

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”