INGREDIENTS

INSTRUCTIONS

Bring water and half the butter to the boil in a saucepan. Gradually
add the cornmeal and simmer, covered, for 4-5 minutes. (This removes
the raw taste of the cornmeal.) Remove from the heat and allow to  cool
slightly. Beat in the remaining butter. Sieve together the flour  and
the salt and add to the cornmeal and butter mixture. While still  hot,
knead well and roll out into a cylinder shape approximately 6  inches /
15 cm long. Cut this into 6 equal sections. 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. Fry each tortilla in a  dry frying pan
for 2-3 minutes on each side over a moderate heat.  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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“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients)
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Calories: 2357
Calories From Fat: 2048
Total Fat: 232.9g
Cholesterol: 609.5mg
Sodium: 2652.5mg
Potassium: 192.5mg
Carbohydrates: 67.5g
Fiber: 2.4g
Sugar: <1g
Protein: 10.1g