CRISP CORN TORTILLAS
2 cups Masa Harina
1/2 teaspoon salt
1/4 cup canola or vegetable oil
1 cup warm water
See mixing notes on page 10. Divide dough into 12 - 15 equal pieces,
roll into balls, cover with plastic wrap, and let rest at least 30 minutes
before baking.
After baking tortillas, cut into strips about 1 inch wide by 2 inches long.
Quickly fry in oil until crisp. Remove from pan and let drain on paper
towels. Serve with your favorite dip, or store in a tightly sealed con-
tainer. They will stay fresh for several days.
WHOLE WHEAT TORTILLAS
1 1/2 cups whole wheat flour
1 1/2 cups unbleached (or all-purpose) flour
1 teaspoon salt
1/3 cup canola or vegetable oil
1 cup warm water
See mixing notes on page 10. Divide dough into 12 - 15 equal pieces,
roll into balls, cover with plastic wrap, and let rest at least 30 minutes
before baking.
FLOUR BLACK BEAN TORTILLAS
3 cups unbleached (or all-purpose) flour
1/2 teaspoon salt
1 cup canned black beans, drained
1/3 cup canola or vegetable oil
2/3 cup warm water
Place flour, salt, black beans and oil in processor bowl. Process for a
few seconds to blend. Slowly pour in water until dough forms a ball.
Divide dough into 12 - 15 equal pieces, roll into balls, cover with plas-
tic wrap, and let rest at least 30 minutes before baking.
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MASA HARINA BLACK BEAN TORTILLAS
2 cups Masa Harina
1/2 teaspoon salt
1 cup canned black beans, drained
1/4 cup canola or vegetable oil
1 cup warm water
Place flour, salt, black beans and oil in processor bowl, and process for
a few seconds until ingredients are well blended. Slowly pour in water
until dough forms a ball. (if dough is too dry, add a little more water.)
Divide dough into 12 - 15 equal pieces, roll into balls, cover with plas-
tic wrap, and let rest at least 30 minutes before baking.
CHILI-CHEESE FLOUR TORTILLAS
3 cups unbleached (or all-purpose) flour
1/2 teaspoon salt
1 teaspoon chili powder
2 tablespoons Parmesan cheese
1/2 cup vegetable shortening
1 cup warm water
Add chili powder and Parmesan cheese with flour. See mixing notes
on page 10. Divide dough into 12 - 15 equal pieces, roll into balls,
cover with plastic wrap, let rest at least 30 minutes before baking.
CORNY TORTILLA STRIPS
...wonderful fresh corn taste
1 cup canned hominy, drained
1 cup Masa Harina
1/4 teaspoon salt
1/2 cup hot water
Puree hominy in food processor; add Masa Harina and salt. Slowly
pour in hot water until dough forms soft ball. Divide dough into 12 -
15 equal pieces, roll into balls, cover with plastic wrap, and let rest at
least 30 minutes before baking.
