Printer Friendly HomeCORNMEAL TORTILLAS ¾ cup corn meal 1 ¼ cups white flour 1 teaspoon salt 2 tablespoons vegetable shortening 1 cup boiling water In a medium-sized bowl, mix dry ingredients together and cut shortening into flour using a pastry blender or two knives crisscrossed against each other until shortening is reduced to fine particles. Add boiling water and stir quickly until dough leaves the sides of the bowl. Shape dough into 12 balls about the size of a walnut. Roll out onto a lightly-floured surface, pressing the dough into flat circular pieces about 1/16 of an inch thick. Bake for 15-20 seconds, flipping over on each side using a hot iron griddle or cast iron pan. |
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