Blue Corn Tortillas

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Blue Corn Tortillas

2 cups blue cornmeal
1 tsp salt
2 cups water

Pour salt into water and boil. Put cornmeal into bowl and pour the boiling water over meal gradually. Scrape the sides of the bowl until mixture makes a firm dough. Cool dough.

Shape with hands into rounds, very thin. Bake on heated griddle until brown on both sides.

T
From the Arizona Cook Book
(6/5/01)

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