Mexican Corn Tortillas

By Teresa on 14 June 2007 | Viewed 4017 times

Ingredients

400g (1C) Cornflour
1t Salt
1C Boiling Water
2T Lime or Lemon Juice
1T Cooking Oil

Method

Mix salt and cornflour together, pour boiling water, oil and lime/lemon juice over cornflour and stir rapidly until well mixed, then work dough with hands. When you have an elastic but not sticky dough (add more cornflour if necessary), form into balls (golf ball size) with your hands and roll out onto a corn-floured surface in circular patterns about the size of a side plate. Slightly oil a griddle or pan and heat to medium-high. Cook tortillas on each side until brown ‘freckles’ appear. Place in towel to keep warm and serve immediately. Can be kept in fridge for 3-5 days.

Makes 8 Tortillas.

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