Mexican Tortillas
Yield
4 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
polenta
|
*
|
| 1 | teaspoon |
salt
|
|
| 225 | grams |
all-purpose flour
|
|
| 25 | grams |
lard
or margarine |
|
| 300 | ml |
water
warm |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
polenta
|
*
|
| 5 | ml |
salt
|
|
| 225 | grams |
all-purpose flour
|
|
| 25 | grams |
lard
or margarine |
|
| 3E+2 | ml |
water
warm |
*
|
Directions
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.
