Recipe - Corn Tortillas The Perfect

1 One half cup Water; to 2 cups
3 cup Corn flour; also called
"masa harina" or 1 pound *

* Note: Corn flour, or masa harina, is finely ground cornmeal. So if you
can't find the corn flour, then buy cornmeal and process it in a spice
grinder, blender, or food grinder until finely ground.

Yield: 18 tortillas (a generous 3 per person), 5 inches in diameter

Put the corn flour in a large bowl. Add 1 One half cups water and mix well; form
into a large ball. The resulting dough should be smooth and feel like an
earlobe. If it is cracking or crumbly, it is too dry; add the remaining
water and knead well. It if sticks to your hand, it is too wet add a bit
more flour until it is soft and smooth. When it is ready, store it in a
large plastic bag to keep it from drying out as you proceed.

Pinch a small portion of the dough into a ball 1 One half inches in diameter.
Press it flat, preferably in a tortilla press. Heat the tortilla in
castiron or nonstick frying pan or griddle over medium heat. Cook until it
the bottom is flecked with light brown spots. Turn the tortilla over. It is
fully cooked when it puffs up, full of steam, into what looks like a
miniature pillow. If it bubbles anywhere but around the edges, the pan is
too hot.

From: Ellen C ellen@brakes.elekta.com

Per serving: 211 Calories; 2g Fat (9% calories from fat); 4g Protein; 45g
Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 3 Starch/Bread

Recipe by: Lowfat Mexican Cooking, Patrick Earvolino

Posted to Digest eatlf.v097.n001 by "Ellen C." ellen@elekta.com on Jan
1, 1998