Corn Tortillas
Yield
12 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornstarch
tortilla mix |
|
| 1 ¼ | cups |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornstarch
tortilla mix |
|
| 296 | ml |
water
warm |
|
Directions
- Use the instant Corn Flour Tortilla Mix.
Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary).
Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls.
For each tortilla, place 1 ball on waxed paper square; flatten slightly.
Cover with another waxed paper square. Roll into 6-inch circle.
Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot.
Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper.
Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes.
Stack tortillas, placing waxed paper between each. Cover with damp towel.
