Two Corn Tortilla Recipes
From: T - trouble@nycap.rr.com
From the Arizona Cook Book
Blue Corn Tortillas
2 c blue cornmeal
1 tsp salt
2 c water
Pour salt into water and boil. Put cornmeal into bowl and pour the boiling water over meal gradually. Scrape the sides of the bowl until mixture makes a firm dough. Cool dough. Shape with ands into rounds, very thin. Bake on heated griddle until brown on both sides.
Corn Tortillas
"While flour tortillas are served as bread, and are ideal for burros and burritos, corn tortillas generally are deep fried. They emerge as tostadas, as tacos and as enchiladas."
2 lb masa harina
2 tsp salt
Mix masa harina with water and salt. Shape the dough into walnut sized pieces. Roll very think and bake on hot, UNGREASED griddle. When tortillas begin to rise, turn over and heat a few seconds more.
To fry either of the above, heat fat below the smoking point in a skillet. Fry the tortillas, but not too crisply or they will break. Drain on paper.
The corn tortillas may be eaten without frying. I adore this little cookbook.
Grins,
T