Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------HOW TO MAKE TORTILLA DOUGH----------------------
Corn prepared for grinding To test whether done,
-and being made into dough -squeeze a corn kernel
-is called -between your fingers;
Nixtamal and is made in the If done, the outer skin
-following way. Add 2 oz. -should peel off. Remove
-unslaked lime to -from heat and leave
2 lb Corn kernels and boil in 4 To cool. Rub the kernels
-quarts water over a high -together to remove skin
-heat. As the -and place in a
Water is absorbed, stir to Separate container. Grind
-ensure that the corn cooks -in a metate or mill. To
-through -avoid lumps
Completely. If all the Forming during grinding,
-water is used up, add more -add a little water.
-boiling water (do -(Cornmeal for making
Not add cold water or the Tortillas is obtainable as
-corn will take more time -masa harina.)
-to cook).

-----------------HOW TO MAKE CORN TORTILLAS----------------------
To make tortillas, you need -or, failing
-a clay or metal griddle That, a frying pan.

If the dough has been resting for some time, you will have to knead it
again to make it smooth and pliable. Form small balls of dough that
fit into the palm of your hand, pat each one between your palms,
moving it from one to the other until it forms a very thin pancake.
If the dough tears, patch the break and stick it down with moistened
fingers. Cook on the griddle turning once. When ready, the tortillas
should puff up, although this is not always so. To check if done,
lift gently; if the tortilla sticks to the griddle, it is not
completely cooked. To keep warm, wrap in a napkin and place in a
chiquihuite, jicara or other container. As the tortillas tend to
sweat, after a few minutes unwrap the napking and separate them to
avoid sticking, then wrap up again. If freshly made tortillas are not
eaten the same day, wrap them in a napkin, then a plastic bag and
place in the refrigerator. In this way, they can be successfully
reheated. Tortillas need never go to waste. If you wish, place them
in the sun immediately to dry and put in a paper bag. They can then
be used later for making tortilla crumbs, chilaquiles, tostadas or
other dishes. Tortillas vary considerably in size but are generally
preferred small and very thin for making tacos. In Oaxaca, tortillas
are much bigger ++ as much as 6, 12 or 15 inches in diameter ++ and
are, incredibly, made by and in the same way. Tortillas can be soft
or crisp; the dough used is the same but the method of cooking is
different. To make crisp tortillas, instead of a griddle, a deep
bottomless (??) pot with sloping sides is used to receive the heat
directly. The tortillas are slapped on the outside of the pot and
turned once. [I read this as you cook the tortillas on the bottom of
an iron pot turned upside down.] Recipe from "Traditional Mexican
Cooking" (sub: and its best recipes) By Adela Fernandez (Cookbook
purchased in San Miguel de Allende, Mexico)

Submitted By PAT STOCKETT On 04-07-95

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