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Ingredients:
225 g polenta (maize meal)
1 tsp salt
225 g plain white flour
25 g lard or margarine
300 ml warm water
Instructions:
Mix the maize meal, salt and white flour in a large bowl, add the
lard or margarine and rub in until the mixture resembles breadcrumbs.
Add the water and mix to a dough. Turn the dough out onto a lightly
floured surface and knead for a short time until smooth. Shape the
dough into 4 equal balls, roughly the size of a tennis ball, and let
them rest for about an hour covered with a damp tea towel. Roll each
ball out thinly on the floured surface to a circle about 25cm (10
inch) in diameter.
Heat an ungreased griddle or large frying pan and fry the maize meal
pancakes over a fairly high heat, turning them over so they are
lightly brown on each side.
Variations.
The tortilla is a multi-purpose bread and can be served as it is, a
thin, flat cornbread to accompany food. It can also be used as a
platter or scoop for thick meat or bean mixtures. It can be fried on
one side only and rolled round a chilli-and-bean stuffing to become a
Taco, or stuffed, sometimes fried and coated in sauce when it is
known as an Enchillada. Finally, it can be sprinkled with sweet
mixtures and served as a pudding.
Original source unknown.
Servings: 4
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
More information:
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Mexican Tortillas Recipe brought to you by Mexican Recipes To-Go
