INGREDIENTS

INSTRUCTIONS

1. In a small saucepan over high heat, bring water to a rolling boil. Add
quinoa and reduce heat to low. Cover and cook until water is absorbed and
quinoa is tender, about 20 minutes. Let it stand off the heat 15 to 30
minutes before mixing the dough. (You must use the quinoa while still
warm.) 2. In a medium mixing bowl using your hands or a wooden spoon, or in
the bowl of a heavy-duty electric mixer fitted with the paddle attachment
on the lowest setting, combine shallots, carrots, red pepper, and eggs. Add
the warm quinoa, oatmeal, flours, cheese, salt, and oregano. Mix just until
dough comes together, clears the sides of the bowl, and forms a soft ball.
(Adjust consistency with a tablespoon or two more of flour or water, if
necessary.) 3. Turn dough onto a lightly floured surface and give it a few
kneads (less than 10) to make a smooth ball. Form dough into a cylinder,
wrap in plastic to prevent drying, and let rest at room temperature for 15
minutes. 4. To ! shape tortillas, divide into 16 equal portions and roll
into balls. Place one ball between two pieces of plastic wrap or waxed
paper coated with cooking spray for easy releasing. Using a tortilla press
or rolling pin, form each portion into thin, 6-inch rounds. (Leave wrapped
until ready to cook. May be refrigerated for up to 8 hours before baking,
if necessary.) 5. To bake tortillas, heat a heavy skillet or griddle over
medium-high heat. (It's just right when a drop of water dances across the
surface.) Peel off wrapper and place a tortilla onto the hot pan (one at a
time, or as many as will fit without touching). Bake for 30 seconds on the
first side. Turn and bake for 1 minute on the second side, then turn back
to the first side and bake for a final 30 seconds. (Tortillas will be
speckled with brown spots.) Tortillas can be baked in advance, stacked,
wrapped or bagged, and refrigerated overnight.
MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 15, 1999.
NOTES : Here is a unique tortilla recipe translated and adapted from a
little-known South American cookbook Comidas Del Ecucador 4v Michelle 0.
Fried (Quito, Ecuador, 1986), a recipe that won her first place in the
Primer Festival Costumbrista food competition in i984.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.

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