(no subject)
Ken Vaughan (kvaughan@ptialaska.net)
Sat, 16 Jan 1999 10:27:18 -0900 (AKST)
Not a chili recipe -- but I have not seen a similar recipe on the time I have been lurking. I have seen several things that would fit well into these tortillas though. The hybrid mix of flours provides an especially flavorful and tender flatbread suitable for spicy fillings.
* Exported from MasterCook *
Tommy Grimes' Tortillas - Flour tortillas with masa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups white flour
13 tablespoons white flour
1 cup masa corn flour
3 tablespoons masa corn flour
1 cup crisco or other vegetable shortning -- optional lard
4 teaspoons baking powder
1 1/2 cups water -- tempid
Flours should equal 4 cups with 30 % masa. Vegetable shortning is preferred but lard can be used. Use 1 tsp baking powder per cup of flour (4 teaspoons for 4 cups) dash of salt 1 1/2 cups tempid (luke warm) water
Mix the flour and shortening together with your hands until the shortening is well dispersed. Add the water and mix to a pie dough consistency. Roll out as thin as possible. Cook on a very lightly greased 400 degree griddle.
Keep warm wrapped in damp towels in a warm oven.
Tommy Grimes developed these as a hybrid tortilla. They combine some of the better flavors and textures between flour and masa tortillas. They will roll quite thin or may be left medium thickness and still cook through.
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