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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Sunset' s Mexican Cook Book. This is an excerpt from the cookbook, A California man has invented a tortilla that is a cross between [a] corn tortilla and a french pancake. It retains the full, husky tortilla flavor, but has a moist tenderness ideal for Enchiladas. Read more . Ingredients:
2 eggs |
3/4 cup milk |
1 tbs melted shortening |
1/2 cup masa harina |
2 tbs regular all-purpose wheat flour |
1/4 tsp salt |
Directions:
1. Beat together the eggs, milk, shortening, masa harina, wheat flour, and salt to make a smooth batter.
2. Use 2 tbs batter for each tortilla. Dip a spoonful of batter onto a greased griddle, swirling the batter to round out the cake to a 5 or 6-inch diameter. Cook lightly on each side. Makes 10 tortillas.
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