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                            MEXICAN TORTILLAS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads                           Mexican
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225       g            Polenta (Maize Meal)
   1       t            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 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.
  
  Original source unknown.
 


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