INGREDIENTS

INSTRUCTIONS

BASIC TORTILLA
1. Bring water and half the butter to the boil in a saucepan.
2. Gradually add the cornmeal and simmer, covered, for 4-5 minutes. (This
removes the raw taste of the cornmeal.)
3. Remove from the heat and allow to cool slightly. Beat in the remaining
butter.
4. Sieve together the flour and the salt and add to the cornmeal and butter
mixture.
5. While still hot, knead well and roll out into a cylinder shape
approximately 6 inches / 15 cm long. Cut this into 6 equal sections.
6. Flour a work surface with cornmeal and roll each sixth of the dough out
into a circular shape. With a plate or tortilla press, stamp out the dough
circles to form even rounds. Allow to dry out.
7. Fry each tortilla in a dry frying pan for 2-3 minutes on each side over
a moderate heat.
8. When cooked, fold over and place around a rolling pin or place in a
tortilla rack to shape. Fill with the refried bean mixture and serve with
the required sauce.
In Mexico sauces (salsa) are an integral part of a meal rather than just a
condiment.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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