Food recipes
Emeril's Corn Tortillas
Emeril's Corn Tortillas Ingredients: corn, sweet, white, raw salt, table lard water, bottled, generic Directions: In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. **The dough should be...
Emeril's Corn Tortillas
Ingredients:
corn, sweet, white, raw
salt, table
lard
water, bottled, generic
Directions:
In a mixing bowl, combine the flour, salt, and lard.
Mix well.
Stir in the water.
**The dough should be slightly wet.
Form the dough into a smooth ball.
Divide the dough into 12 pieces.
Place a little water on the hands and form the dough into small balls.
Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches).
Using your hands, flatten the dough and form into a flat circle.
Place a piece of plastic wrap over the circle.
Using a rolling pin, roll the dough out into a 6 1/2 to 7 inch circle and 1/8 inch thick.
In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side.
Remove and place between two sheets of parchment paper.
Repeat the above process with the remaining dough.
Serve warm.
Ingredients:
corn, sweet, white, raw
salt, table
lard
water, bottled, generic
Directions:
In a mixing bowl, combine the flour, salt, and lard.
Mix well.
Stir in the water.
**The dough should be slightly wet.
Form the dough into a smooth ball.
Divide the dough into 12 pieces.
Place a little water on the hands and form the dough into small balls.
Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches).
Using your hands, flatten the dough and form into a flat circle.
Place a piece of plastic wrap over the circle.
Using a rolling pin, roll the dough out into a 6 1/2 to 7 inch circle and 1/8 inch thick.
In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side.
Remove and place between two sheets of parchment paper.
Repeat the above process with the remaining dough.
Serve warm.