INGREDIENTS

INSTRUCTIONS

CORN TORTILLAS: Add salt to dry masa harina.  Mix masa with 1-1/3 to
1-1/2 cp warm water .  Mix in well and let sit for 10 to 15 minutes.
Form into golf ball sized balls.  Heat up a cast iron griddle over
low-med heat, ungreased.  Put each ball of masa between two pieces of
wax paper and press down  flat with a flat-bottomed pan or bowl (or
tortilla press if you want  to spend the money). You won't get it as
thin as store bought  tortillas, but you want them a little thick. They
taste better that  way! Pull off the wax paper off one side. Flip
tortilla onto the  curled fingers of your other hand (so that remaining
wax paper is now  face up), then very carefully peel off other wax
paper. This might  take some practise. If one corner doesn't work,
start at the other.  (If dough repeatedly sticks, you've used too much
water. If dough  repeatedly falls apart, you haven't used enough
water.)  Cook each tortilla on the griddle, first on one side , then
the other.  Don't let them get crispy.  TO MAKE ENCHILLADAS: Most
recipes say you first fry the tortillas for  a few seconds in hot oil
then drain before going on to the next step.  You can skip this step
without much loss in flavor if you use  home-made tortillas.
Experiment.  Dip a tortilla in enchillada sauce. Put it down in a
lasagne pan.  Sprinkle grated cheese and onion on it.  Put another
tortilla that  has been dipped in sauce over the top and repeat to two
or three  layers thick.  At the end pour remaining sauce over top with
remaining cheese and  onions.  Bake at 350 degrees for about twenty
minutes.  Hmmmm.  Comments  welcome.  REC.FOOD.RECIPES ARCHIVES  /EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Comments: This is a very minimal sauce, without cumin or oregano.  I
find when you're making from scratch minimal is the way to go to  bring
out the flavors.

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