Tortilla dough/corn tortillas

Yield: 5 servings

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

HOW TO MAKE TORTILLA DOUGH

HOW TO MAKE CORN TORTILLAS

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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