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Mock Corn Tortillas
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- #100771
These tortillas are made similarly to crepes and are great in baked Mexican or Tex-Mex recipes (they are a little more delicate than regular corn tortillas so they work best in dishes that you'd eat with a fork rather than picking them up like tacos)
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup bread flour
1 egg, lightly beaten
2 cups water
oil
directions
Combine the cornmeal, salt, and flour in a large bowl. Add the beaten egg and then add the water slowly while stirring constantly. Stir until smooth.
Add a small amount of oil (just to grease it) to a 6-8 inch skillet and heat over medium heat.
When the skillet is hot, add 1/4 cup of the batter to the middle of the skillet. Turn the skillet gently to distribute the batter evenly over the bottom of the pan.
Let cook for 30-40 seconds and then, using a large spatula, flip the tortilla over to cook on the other side. Cook for another 30-40 seconds.
Remove the tortilla to a paper towel and repeat with the remaining batter. Stack the cooked tortillas in between layers of paper towels. Let them cool completely then store in a plastic bag or container in the refrigerator.
nutrition data
Nutritional data has not been calculated yet.
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