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Corn Tortillas Recipe

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This recipe for Corn Tortillas, by , is from Odessa's Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Odessa Geary

Category:
Category:

Ingredients:  
Ingredients:  
1 cup stone ground corn meal
1 cup boiling water
2 - 2 1/2 cups whole wheat flour

Directions:
Directions:
Pour water over corn meal, stir, let sit 10 minutes.
Add enough flour to corn meal mixture to make a kneadable dough. Knead 5 - 10 minutes. Let sit 5 minutes. Pinch a piece of dough golf b Roll our on floured board about 4 inches in diameter OR ROLL A LARGER PINCH TILL FLAT, CUT OUT WITH LID TO A 1 QUART POT. Cook in 350 oven for 5 minutes or in oiled skillet, or in hot oil, depending on what they are to be used for. Oven cooked are crisp, breakable, good for chalupas. It's hard to cook in skillet for even doneness. Cooked in oil in skillet, they can be drained, cooked further in oven and even more oil absorbed with paper towel. Very good this way too though more trouble. Make good chips either way. Can be frozen.

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