Corn Tortillas (Tht)

INGREDIENTS

INSTRUCTIONS

In large bowl combine all ingredients and stir until smooth. The dough
should be slightly sticky and form a ball when pressed together. To test,
flatten a small piece of dough between your palms. If the edges crack, add
water to the dough, a tablespoons at a time, until a test piece does not
crack. Divide the dough into 24 golf ball size pieces for tacos and 12
large balls for quesadillas. Place on a platter and cover with a damp
towel. Line a tortilla press with 2 sheets of plastic cut from a plastic
freezer bag or other heavy duty plastic bag.
Heat a dry cast iron skillet, or non-stick pan until moderately hot.
Flatten each ball of dough in the tortilla press, then remove the plastic
from the top and, holding the tortilla with your fingertips, peel off the
bottom sheet. Lay the tortillas one by one on the skillet and cook about 30
to 45 seconds per side, pressing the top of each tortilla with your
fingertips to make it puff. Place the hot tortillas on a towel.
When they are still warm but not hot, stack and wrap in a towel. Serve
immediately or let cool, wrap well in plastic or a plastic bag and store in
the refrigerator up to a week.
Yield: 24 small or 12 large tortillas
Recipe By     :TOO HOT TAMALES SHOW #6154
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 08:19:47 -0500
From: Meg Antczak <meginny@frontiernet.net>

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