Can you make tortillas with cornmeal

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Miscellaneous Crunchy Potato Puffs. Unbleached All-Purpose Flour - 5 lb 5 out of 5 stars Reviews. Bench Knife 4. Espresso Powder 4. Connect with us. Get in Touch Chat Email. Popular in blog Bread baking in a Dutch oven 10 tips for new sourdough bakers Make and freeze pie crust. Repeat with remaining tortillas.

All Rights Reserved. Granny's Corn Flour Tortillas. Rating: 3. Read Reviews Add Review. Save Pin Print Share. Gallery Granny's Corn Flour Tortillas.

Granny's Corn Flour Tortillas Descolada. Granny's Corn Flour Tortillas ilikeit. Recipe Summary test. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Flatten each piece of dough by hand, then roll into a 8 to 9 inch round. I Made It Print. Full Nutrition. Reviews 91 Read More Reviews. Most helpful positive review Peachy. Rating: 5 stars. Hey folks my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process first form all the dough balls and pat them down into thick circles with your hands set them next to one another on the counter and cover with a damp dish towel.

She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner and then cooks the tortillas on top of that. I bought a cast iron skillet since it seems that the cast iron is important. Read More. Most helpful critical review james rogers. Rating: 2 stars. These were good but not quite what I had hoped.

This may have been something I did wrong but for some reason these turned out very stiff after letting them achieve the slightest browning. If I pulled them off the pan before they turned stiff you could taste that they were not done.

Any suggestions? Reviews: Most Helpful. Divide the dough into 10 lumps about the size of golf balls. Roll each ball out very thinly between sheets of waxed paper. Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet, with the bottom sheet of waxed paper still attached, and now on top. After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal.

When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side. I usually roll out two tortillas at a time, and continue rolling as the prepared ones cook. This recipe makes 10 corn tortillas. This is just enough to prepare my Enchiladas recipe. This recipe is not really authentic.