Meal Type: Side Dish

Prep Time: 20 min.

Cooking Time: 60 min.

Total Time: 1 hours and 20 min.

Cook Method: Stove

Cuisine: Mexican

     Serving Size: 12 3 6 12 24 48 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: February 22, 2011

Making your own corn tortillas is so simple. You,ll never be out when you master making your own!

1. Bring water to a boil in a small saucepan.

2. Add 1 1/2 T margarine. Stir in cornmeal quickly, then immediately lower heat and cover pan.

3. Let cornmeal cook over very low heat for 5 minutes.

4. Stir in remaining margarine and set aside to cool.

5. Mix flour and salt. Stir in cooled cornmeal and knead, adding water or more flour if necessary to form a soft dough.

6. Pinch off twelve pices and roll into 2-inch balls.

7. Flatten each ball between palms or against a board, making a flat circle.

8. 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.

9. Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until flecked with dark spots.

10. Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep covered with cloth.

11. 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.

12. Heat them on a griddle or directly over a medium gas flame.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: