About this recipe:Thin cornmeal flour pancakes essential in mexican cooking. This will make four torilla bases and will take twenty minutes. You can also buy tortilla bases factory-made at the local store.
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Method Prep:15min › Cook:5min › Ready in:20min
If the polenta is too coarse, try making it finer with a food processor before use.
The first step is to make the dough. You will need a mixing bowl. Put 100g of flour and a teaspoon of salt in the mixing bowl. Add 150ml water, and stir it in. Next, add 100g of polenta and mix well with your hands. Gather the dough into one ball.
The next step is to roll the dough. Have baking parchment, a rolling pin and kitchen scissors ready. Divide the dough into quarters and roll each piece of dough into a ball. Put one ball of dough between two sheets of baking parchment and gently press it with your hands. Using the rolling pin, roll out the dough through the baking parchment until it has a diameter of about 18cm. Use the kitchen scissors to cut along the dough along with the baking parchment into a circular pancake shape. Do the same with the others. This completes the preparations.
Now it's time to fry the tortillas. Get your frying pan ready. Take one piece of dough and place the frying pan over a moderate heat. Peel off the baking parchment from only ONE side and fry that side. At this point, peel off the other layer of baking parchment. Once the bottom side is golden brown, turn the dough over. Remove from the pan, and do the same with the other tortilla bases.
Once all four tortilla bases are golden brown and taken off the pan, they are ready for use!
Adjust the size of the tortillas depending on the size of your frying pan. You can make more or fewer tortillas by adjusting the amount of ingredients needed. However, this will take more or less time depending on the number of tortillas you wish to make.