Yield: 12 Servings
|2 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|¾ cup||Cold water; about|
From: Kenji_Kono@... (Kenji Kono) Date: Tue, 30 Aug 1994 02:53:27 GMT From the Complete book of Mexican Cooking by Elisabeth Lambert Ortiz.
Thoroughly mix the dry ingredients. Cut in the lard and add enough water to make a stiff dough. Divide into balls as for corn tortillas and roll out on to a lightly floured board, making them as thin as possible. Bake about 2 minutes on each side on unreased comal over medium heat. Makes about 1 dozen.
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