*  Exported from  MasterCook  *
 
                             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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