I wanted corn tortillas, but not the difficult rolling job of making them. Since I don't have a nifty tortilla press, I made tortillas with half corn and half white flour today. The enchilada sauce I made, was needing some tortillas, so they could be enchiladas together. These tortillas have a destiny, but you are welcome to eat them however you want.
Homemade tortillas, these are a hybrid of corn and white flour together in happy tortilla bliss.
Ingredients for this recipe are: 1 1/2 cups white flour, 1 cup Maseca, 1/4 cup Canola Oil, 1/2 cup
warm water, 1 Beaten Egg, and 1 Teaspoon Salt.
Add flours together in large bowl.
Mix eggs, oil, water, and salt together.
Bring wet and dry together to make this. Knead until the dough forms a uniform ball.
Divide into golf size balls. I doubled the recipe (I have a big family).
Roll out dough, preferably into a circle. I'm told rotating dough quarter turn after each roll and
using a much smaller rolling pin will make more round tortillas.
Preheat griddle on high for 5 minutes. If you have cast iron use that instead.
Cook tortillas on griddle till golden brown bubbles form.
Flip and repeat.
Repeat with other balls of dough.
Enjoy!
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