Miquelita’s Tortillas (flour)

The evidence for our New Testament writings is ever so much greater than the evidence for many writings of classical authors, the authenticity of which no-one dreams of questioning. And if the New Testament were a collection of secular writings, their authenticity would generally be regarded as beyond all doubt. It is a curious fact that historians have often been much readier to trust the New Testament than have many theologians.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Mexican	Cookbook, Mags, Mexican, News, Restaurants	12	Servings

INGREDIENTS

4	c	White flour
1/4	c	Wheat flour
1	T	Baking powder
1	t	Salt
1/4	c	Vegetable oil
1/4	c	Milk
1 1/2	c	Warm water

INSTRUCTIONS

In a large bowl place the white flour, whole wheat flour, baking
powder and salt. Mix the ingredients together well.  Add the oil, milk,
and water. Mix the ingredients together so that  they are well blended
and a dough is formed.  On a floured surface, knead the dough for 2
minutes.  With oiled hands, form twelve 2-inch balls by rolling some of
the  dough in your palms.  Roll out each ball so that it forms a
1/8-inch thick circle.  On a heated grill place the tortillas. Cook
them for 2 minutes on each  side, or until they are done.  Makes 1
dozen tortillas.  Served at Casa de Martinez, Los Ojos, New Mexico. The
recipe was  given to Clorinda Martinez de Sanchez, Innkeeper, by an
employee  (Ursula). It was her grandmother's. "In my opinion, these are
the  perfect tortillas!" says Mrs. Martinez de Sanchez.  Recipe from
cookbook by Joan Stromquist, "Chile, Corn & Croissants,  Delicious
Recipes from New Mexico Inns" From the library of Brenda  Adams
<adamsfmle@sprintmail.com>  Recipe by: Casa de Martinez  Posted to
MC-Recipe Digest V1 #389 by Brenda Adams  <adamsfmle@sprintmail.com> on
Jan 26, 1997.

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