Cornmeal Tortillas

by olga

Servings: 10 pieces

INGREDIENTS

1 1/2 cups yellow cornmeal
1 1/2 cups unsifted all purpose flour
3/4 teaspoon salt
3 Tablespoons shortening
3/4 cup warm water

INSTRUCTIONS

In a large bowl, combine cornmeal, flour, and salt. With pastry blender or 2 knives, cut in shortening until well blended.

Add warm water (use more, if necessary), stirring until mixture is completely moistened. Form into a ball.

On floured surface, knead or work dough with hands until it is no longer sticky—about 5 minutes at room temperature.

Then, on floured surface, roll out each ball into 18 inch circle. With paring knife, cut 5 tortillas from each circle (use rim of 5 3/4 inch mixing bowl as guide).

On heated, ungreased griddle, bake tortillas 1 minute. Turn, and bake 1 minute longer. Makes 10.

*Authentic tortillas are made with masa harina, not nationally available. This adaptation uses regular cornmeal.

McCall World Wide Cooking

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Tagged: mexican, tortillas add tags

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