We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Monday, February 3, 2014
Corn & Flour Tortillas
I wanted corn tortillas, but not the difficult rolling job of making them. Since I don't have a nifty tortilla press, I made tortillas with half corn and half white flour today. The enchilada sauce I made, was needing some tortillas, so they could be enchiladas together. These tortillas have a destiny, but you are welcome to eat them however you want.
Homemade tortillas, these are a hybrid of corn and white flour together in happy tortilla bliss.
Ingredients for this recipe are: 1 1/2 cups white flour, 1 cup Maseca, 1/4 cup Canola Oil, 1/2 cup
warm water, 1 Beaten Egg, and 1 Teaspoon Salt.
Add flours together in large bowl.
Mix eggs, oil, water, and salt together.
Bring wet and dry together to make this. Knead until the dough forms a uniform ball.
Divide into golf size balls. I doubled the recipe (I have a big family).
Roll out dough, preferably into a circle. I'm told rotating dough quarter turn after each roll and
using a much smaller rolling pin will make more round tortillas.
Preheat griddle on high for 5 minutes. If you have cast iron use that instead.
Cook tortillas on griddle till golden brown bubbles form.