Corn Tortillas

Ready in 45 minutes

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Try this Corn Tortillas recipe, or contribute your own. "Breads" and "Mexican" are two tags used to describe Corn Tortillas.


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2 c Corn Flour Tortilla Mix, *
1 1/4 c WATER; WARM

Original recipe makes 12 Servings



* Use the instant Corn Flour Tortilla Mix.

Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary). Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper square; flatten slightly. Cover with another waxed paper square. Roll into 6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot.

Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper. Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes. stack tortillas, placing waxed paper between each. Cover with damp towel.


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