John Myers
Ingredients for 6 servings:
- 125 g corn flour
- 125 g wheat flour, 405
- 10 g salt
- 3 tbsp olive oil
- 350 ml water
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes
great for enchiladas or wraps
Mix all ingredients in a food processor or with a hand mixer until a smooth batter forms. Cover the bowl and refrigerate for one hour. Heat a non-stick frying pan (approx. 20 cm in diameter) over medium heat. Pour 1 ladleful (soup ladle) of batter into the hot pan and swirl to spread evenly over the bottom of the pan. Fry the tortillas until the top is dry and the bottom is lightly browned. Turn over and let them brown again. Slide them onto a plate and cover with aluminum foil or a damp cloth to prevent the tortillas from drying out while you work in the remaining batter. Continue with the rest of the batter until it is used up. Since the batter already contains oil, no additional fat is needed for frying. Top with your favorite fillings (there are many filling recipes here at CK), roll up, and enjoy. They are great for enchiladas, but if they are thin enough, they can also be used for chimichangas or wraps. Makes 6 tortillas.
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