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Corn Tortilla
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Tortillas prepared like pancakes

K. Goins

Serves/Makes:One dozen tortillas

  • 1 cup (225 ml) sifted flour
  • 1/2 cup (125 ml) yellow corn meal
  • 1/4 tsp (1 ml). salt
  • 1 egg
  • 1-1/2 cups (350 ml) cold water
  • Combine the flour and corn meal in a mixing bowl and add salt and egg.
  • Beat with a rotary beater (or mixer) while gradually adding the water.
  • Spoon portions of the mixture onto a hot ungreased griddle.
  • Turn each tortilla when the edges start to curl slightly.
  • Do not brown.
  • Cook on the other side without browning.
From "The New York Times Heritage Cookbook."

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