RECIPES WITH CORN TORTILLAS RECIPES

Steps:

• Mix flour and salt, then add warm water.
• Knead until a soft dough forms, adding more water or flour as needed.
• Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
• Divide dough into about 16 balls, about 1/2-inch in diameter each.
• Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
• If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
• If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
• Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
• Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
• Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
• Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
• The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

Steps:

• You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
• Place corn meal in a bowl and pour boiling water over. Stir to mix well. Let sit for fifteen minutes. Mix in one-half cup of all purpose flour. Turn this mixture out onto a bread board spread with 1/4 cup of flour. Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more). The dough will be soft but not at all strong. Return the dough to the bowl and cover. Let rest for 30 minutes.
• Divide the dough into eight pieces. Between well-floured palms, make flat round patties out of each of the eight and set aside. Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla. On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter. (We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness). Cook the tortilla as you would a wheat tortilla, approximately one minute on each side. The tortillas will be flecked with brown on both sides. When cooked, remove and wrap in a kitchen towel. Stack one on top of another.