Mexican Tortillas

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• Categories
• Breads
• Mexican
• Mexican 2
• Regional Cuisine

Ingredients

Directions

Mix the maize meal, salt and white flour in a large bowl, add the lard or margarine and rub in until the mixture resembles breadcrumbs. Add the water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for a short time until smooth.

Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about an hour covered with a damp tea towel.

Roll each ball out thinly on the floured surface to a circle about 25cm (10 inch) in diameter.

Heat an ungreased griddle or large frying pan and fry the maize meal pancakes over a fairly high heat, turning them over so they are lightly brown on each side.

Variations.

The tortilla is a multi-purpose bread and can be served as it is, a thin, flat cornbread to accompany food.

It can also be used as a platter or scoop for thick meat or bean mixtures.

It can be fried on one side only and rolled round a chilli-and-bean stuffing to become a Taco, or stuffed, sometimes fried and coated in sauce when it is known as an Enchillada.

Finally, it can be sprinkled with sweet mixtures and served as a pudding.