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Corn/Wheat Tortilla

These are extremely simple to make – I am including recipes like this because the difference in taste between these and shop bought varieties is enormous. Use these in any of the mexican recipes that call for corn tortillas.

Corn Flour (masa harina)
Warm water

Mix the flour with enough water to form a soft dough that no longer sticks to the side of the mixing bowl.

Form small balls out of the dough and roll into thin tortillas of desired size. Use a small amount of corn flour to prevent sticking.

Stack rolled tortillas on a slightly damp cloth and keep covered.

Cook tortillas in a hot, dry pan – cast iron works best but use what is available.

Cook both sides turning once – usually it will take about 30 seconds each and will puff slightly when done – try not to burn them 😀

Serve warm.

– if you spice these and fry in a little oil you can make a very tasty corn chip.

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