Homemade corn tortillas made with cornmeal.
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoon salt
2 tablespoons vegetable shortening
1/2 cup water
- In a bowl, combine the cornmeal, flour and salt. Cut in shortening with a pastry cutter or knife and fork. Add water and stir with a fork until mixture leaves the sides of the bowl. It may be necessary to add 1 to 2 tablespoons more water.
- When a ball is formed, turn out onto a lightly floured, cloth-covered board, and knead dough several times. Roll bits of dough into small balls about 1 1/2-inches in diameter. Let dough stand 15 minutes. Roll each into a 6-inch circle.
- Place on ungreased, non-stick baking sheets and bake at 350°F (175°C) for about 15 minutes.
Makes 12 tortillas.