MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Tortillas (Making)
 Categories: Quickbreads
      Yield: 16 Servings
 
MMMMM----------------------FOR 16 TORTILLAS---------------------------
  1 1/2 c  Masa harina
    1/2 c  Cornmeal
  1 1/2 tb Oil
      1    1/3 Cup Warm water
 
  Mix all the ingredients together in a large bowl and beat with a
  wooden spoon until thick and smooth. Scrape the sides of the bowl,
  and cover the surface of the dough with plastic wrap while pressing
  and frying individual tortillas so the dough will not dry out. To
  form the tortillas, wet your hands and pull off a lump of dough about
  the size of a golfball. Roll it into a ball. Tear off 2 pieces of
  plastic wrap about a foot long. Either in a tortilla press, or
  between 2 dinner plates, place the ball between the sheets of plastic
  wrap. Press down with the palm of your hand to flatten slightly, then
  press firmly to form a thin circle. Use the first tortilla to test
  the consistency of the dough. If the edges of the tortilla are uneven
  and crumbly, the dough needs a little more water. If the sheet of
  plastic sticks to the dough and it is very soft, add a few
  tablespoons of masa harina. Repeat with the remaining dough, leaving
  individual tortillas between the sheets of plastic wrap. Heat a heavy
  skillet over medium-high heat until hot. Peel off the top sheet of
  plastic and invert the tortilla into the hot pan. Grill until
  stiffened, about 30 seconds; turn for 1 minute or less, until the
  side is slightly browned, then turn to the first side for 30 seconds.
  The time for grilling each tortilla is less than 2 minutes. Repeat
  with the remaining tortillas. Source: SouthWest Tastes
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Tortillas (Frying)
 Categories: Quickbreads
      Yield: 16 Servings
 
MMMMM----------------------FOR 16 TORTILLAS---------------------------
           See recipe for corn
           Tortillas (making)
 
  It's best to use either stale tortillas, or let the tortillas dry at
  room temperature for a few hours, since the moisture from fresh
  tortillas will cause splattering in the hot grease. FOR NACHOS: Cut
  each tortilla into sixths; for chips, cut them into eighths. As a
  garnish for soups such as Sopa Azteca, (see recipe for Sopa Azteca),
  cut them into strips. Heat oil slowly over medium heat in a Dutch
  oven or deep-fryer to a temperature of 375 degrees. Have a slotted
  spoon and paper towels ready. FOR CHIPS OR STRIPS: Add a handful at a
  time, being careful not to crowd the pan or the oil temperature will
  be lowered and the chips will become greasy without becoming crisp.
  Fry completely submerged in oil for 20 to 30 seconds, or until
  lightly browned and crisp. Remove with a slotted spoon and drain on
  paper towels. Repeat with remaining chips or strips. FOR A TACO
  SHELL: Place a tortilla into the hot oil and carefully fold it in
  half with tongs. Keep the folded-over tortilla submerged in the oil
  until brown and crisp. Shake over the pan to remove oil from the
  center, then drain upside down on paper towels, patting the outside
  to remove excess oil. FOR A BASKET: You can buy an appliance to make
  a perfectly round basket, or you can make a triangular basket with a
  meat pounder or tongs. Place a tortilla in the hot oil, then
  immediately push the center down into the oil, holding it in place
  until the sides have curled up around the cooking implement and are
  stiff and brown. Remove with tongs, drain off the excess oil, and
  drain upside down on paper towels, patting the outside to remove
  excess oil. Source: SouthWest Tastes
 
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