Recipe - Mexican Tortillas

225 g Polenta (Maize Meal)
1 teaspoon Salt
225 g Plain white flour
25 g Lard or margarine
300 ml Warm water

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 multipurpose 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 chilliandbean 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini