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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2325.5mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g