* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Corn Tortillas (Aha) 
 Categories: Breads, Mexican, Heartright 
      Yield: 12 Servings 
  
  1 1/2 c  Water 
  1 1/2 tb Acceptable margarine 
      1 c  Stone-ground cornmeal 
  1 1/2 tb Acceptable margarine 
  1 1/4 c  Whole-wheat flour 
      1 ts Salt 
  
  Bring water to a boil in a small saucepan.  Add 1 1/2 T margarine.  Stir   
in 
  cornmeal quickly, then immediately lower heat and cover pan.  Let cornmeal 
  cook over very low heat for 5 minutes.  Stir in remaining margarine and   
set 
  aside to cool. 
   
  Mix flour and salt.  Stir in cooled cornmeal and knead, adding water or 
  more flour if necessary to form a soft dough.  Pinch off twelve pices and 
  roll into 2-inch balls. 
   
  Flatten each ball between palms or against a board, making a flat circle. 
  Roll with rolling pin to 6-7 inches.  Keep turning the circle to keep it 
  round, and sprinkle board and pin with cornmeal as needed to prevent 
  sticking. 
   
  Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until 
  flecked with dark spots. 
   
  Line a basket or bowl with a large cloth.  Stack tortillas in bowl and   
keep 
  covered with cloth. 
   
  They may be made up to a day in advance.  Heating for a few seconds on   
each 
  side makes them soft and pliable for handling again.  Heat them on a 
  griddle or directly over a medium gas flame. 
   
  Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1   
gm 
  Protein        3 gm    Sodium      211 mg  Polyunsaturated Fat   1 gm 
  Carbohydrate  18 gm    Total Fat     3 gm  Monounsaturated Fat   1 gm 
   
  Size of Serving:  1 tortilla per serving 
  
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---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Corn Tortillas (Frying) 
 Categories: Breads, World 
      Yield: 16 Servings 
  
------------------------------FOR 16 TORTILLAS------------------------------ 
      1 x  See recipe for corn 
      1 x  Tortillas (making) 
  
  It's best to use either stale tortillas, or let the tortillas dry at room 
  temperature for a few hours, since the moisture from fresh tortillas will 
  cause splattering in the hot grease. FOR NACHOS: Cut each tortilla into 
  sixths; for chips, cut them into eighths. As a garnish for soups such as 
  Sopa Azteca, (see recipe for Sopa Azteca), cut them into strips. Heat oil 
  slowly over medium heat in a Dutch oven or deep-fryer to a temperature of 
  375 degrees. Have a slotted spoon and paper towels ready. FOR CHIPS OR 
  STRIPS: Add a handful at a time, being careful not to crowd the pan or the 
  oil temperature will be lowered and the chips will become greasy without 
  becoming crisp. Fry completely submerged in oil for 20 to 30 seconds, or 
  until lightly browned and crisp. Remove with a slotted spoon and drain on 
  paper towels. Repeat with remaining chips or strips. FOR A TACO SHELL: 
  Place a tortilla into the hot oil and carefully fold it in half with   
tongs. 
  Keep the folded-over tortilla submerged in the oil until brown and crisp. 
  Shake over the pan to remove oil from the center, then drain upside down   
on 
  paper towels, patting the outside to remove excess oil. FOR A BASKET: You 
  can buy an appliance to make a perfectly round basket, or you can make a 
  triangular basket with a meat pounder or tongs. Place a tortilla in the   
hot 
  oil, then immediately push the center down into the oil, holding it in 
  place until the sides have curled up around the cooking implement and are 
  stiff and brown. Remove with tongs, drain off the excess oil, and drain 
  upside down on paper towels, patting the outside to remove excess oil. 
  
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... Sincerely yours Gigi
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