| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
White flour |
| 13 |
tb |
White flour |
| 1 |
c |
Masa corn flour |
| 3 |
tb |
Masa corn flour |
| 1 |
c |
Crisco or other vegetable shortning; optional lard |
| 4 |
ts |
Baking powder |
| 1 1/2 |
c |
Water; tempid |
INSTRUCTIONS
Flours should equal 4 cups with 30 % masa. Vegetable shortning is preferred
but lard can be used. Use 1 tsp baking powder per cup of flour (4 teaspoons
for 4 cups) dash of salt 1 1/2 cups tempid (luke warm) water
Mix the flour and shortening together with your hands until the shortening
is well dispersed. Add the water and mix to a pie dough consistency. Roll
out as thin as possible. Cook on a very lightly greased 400 degree griddle.
Keep warm wrapped in damp towels in a warm oven.
Tommy Grimes developed these as a hybrid tortilla. They combine some of the
better flavors and textures between flour and masa tortillas. They will
roll quite thin or may be left medium thickness and still cook through.
Posted to CHILE-HEADS DIGEST by Ken Vaughan <kvaughan@ptialaska.net> on Jan
16, 1999, converted by MM_Buster v2.0l.
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