While flour tortillas are served as bread, and are ideal for burros and burritos, corn tortillas generally are deep fried. They emerge as tostadas, as tacos and as enchiladas.
2 lb masa harina
2 tsp salt
Water (amount listed on the masa harina bag)
Mix masa harina with water and salt. Shape the dough into walnut sized pieces. Roll very thin and bake on hot, UNGREASED griddle. When tortillas begin to rise, turn over and heat a few seconds more.
To fry tortillas, heat fat below the smoking point in a skillet. Fry the tortillas, but not too crisply or they will break. Drain on paper.
The corn tortillas may be eaten without frying. I adore this little cookbook (The Arizona Cook Book)
Grins,
T
(6/5/01)
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