Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking powder |
| 1 tablespoon | Lard |
| 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .