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.

 Flip and repeat.

 Repeat with other balls of dough.


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