Tortillas No. 4
These homemade tortillas offer a taste of authentic Mexican cuisine, perfect for creating delicious enchiladas or enjoying with your favorite fillings. The recipe uses a combination of corn and flour, resulting in a tender yet sturdy tortilla. The cooking method on an ungreased iron gives them a slightly charred flavor, adding to their appeal.
Ingredients
- 3 cups Corn, ground into a smooth paste (Quantity estimated (not specified in original recipe))
- 1 cup Flour
- 2 tablespoons Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 teaspoon Salt
- as needed Butter (or lard), melted and salted (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture. Quantity estimated (not specified in original recipe))
Instructions
- 1Combine the corn paste, flour, melted butter (or shortening), and salt in a bowl. Mix until a dough forms.
- 2Heat an ungreased iron griddle or skillet over medium heat. If using flour, roll out the dough on a board. Place a small pie tin on the dough and cut around the edge to form a circle. Lift the tortilla with a pancake turner. Cook each tortilla on the hot griddle for about 1-2 minutes per side, or until lightly browned and cooked through.
- 3Have ready enough hot salted butter (or lard) to dip the tortillas in just before adding filling to make Enchiladas.