Post by blackcrowheart on Dec 6, 2005 16:37:56 GMT -5
Blue Corn and Flour Tortillas (Modern Style)
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups Tamaya brand blue cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough
Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.
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Blue Corn Tortillas (Old Style)
Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups Tamaya brand blue cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough
Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.
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Blue Corn Tortillas (Old Style)
Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.