Corn tortilla recipe -Double Corn Tortilla Casserol

[Guest guest]

Thanks for the recipe Shawn. I guess there are a few vegetarians in

the Bayou City! There are some great vegetarian restaurants (as I'm

sure you know)in Houston. Have you tried Naturally Yours on Almeda?

Yummy food.

 

windy

 

-

 

-- In , " MatriXeno . " <matrixeno@h...> wrote:

> Woohoo fellow Houstonians! Well here is a recipe for those corn

tortillas.

> Cheers, Shawn.

>

> Here is a recipe that I cook alot that is quick in preparation.

>

> Double Corn Tortilla Casserole

>

> 8 corn tortillas

> 1 1/2 cups shredded Monterey Jack cheese (6 ounces)

> 1 cup frozen whole kernel corn

> 4 green onions, sliced

> 2 eggs

> 1 cup buttermilk

> 1 4-ounce can diced green chili peppers (I use a half can of Rotel)

>

> Grease a 2-quart square baking sish. Tear tortillas into bite-size

pieces.

> Arrange half of the tortillas in baking dish. Top with half of the

cheese,

> half of the corn, and half of the green onions. Repeat layering with

> remaining tortillas, cheese, corn, and onions.

>

> (I use extra corn, cheese and onions for each layer. I also spice

each

> layer with a little salt, cumin and pepper. The original recipe is

a little

> dull. It needs some sprucing up, but it turns out nice. You may

want to try

> garlic salt and onion powder. Whatever you

> like.)

>

> Stir together eggs, buttermilk, and chili peppers. Gently pour over

> tortilla mixture. Bake, uncovered, in a 325 degree oven about 30

minutes or

> till a knife inserted near the center comes out clean. Serve warm.

Makes 4

> servings.

>

> (The ingredients needed for this dish are inexpensive and the

preparation is

> easy. The preparation is actually child friendly if looking for a

family

> project.)

>

>

>

> > " Windy Wiedemann " <windygarden1>

> >

> >

> > Re: Corn tortilla recipe

> >Sun, 29 Sep 2002 01:58:51 -0000

> >

> >Hi Bruce,

> >

> >Thanks for the recipe. I live 50 miles east of Houston so

tortillas

> >are a mainstay. When I lived in New England I had a heck of a time

> >getting tortillas or anything hot and spicy. I'll try this recipe

> >out soon. For me, it's so easy just to go to the local market to

> >pick a package up but will try my hand at making my own.

> >

> >I use tortillas in place of bread many times. I especially like

> >wheat roast rolled in a hot flour tortilla with a little picante

> >sauce. Yum.

> >

> >Windy

> >

> >, Bruce <brucefjones2001> wrote:

> > >

> > > Hello to all, I am Bruce and I live in N.W. Indiana. I am

> >interested in

> > > learning more about being a vegetarian (for myself, I own no

pets).

> > > I come from South Texas on the Gulf of Mexico about 150 miles

north

> >of the

> > > Mexican border. I loved the way the Mexicans used pinto beans

and

> >corn

> > > with their chalupas and tostadas. After moving to N.W. Indiana

I

> >found

> > > it very difficult to find " Tex-Mex " food as most Mexican

restaurants

> > > around here have no chalupas. So I learned to make my own.

Some

> >Yankees

> > > do not know what a corn tortilla is. Grocery stores usually

have

> >them,

> > > and

> > > they can be made fresh at home.

> > >

> > >

> > >

> > > Corn Tortillas:

> > > Ingredients for 12 six-inch diameter corn tortillas:

> > > 2 c. masa harina (prepared corn masa mix from the grocery)

> > > 1 1/3 c. warm water

> > > Two sheets of wax paper or a tortilla press.

> > >

> > > (Wash your hands first). This recipe requires a very hot

skillet

> > > so a cast iron cooking surface is preferred. The surface

should

> > > be 450* to 500*F. Very hot.

> > >

> > > Mix the water and corn masa mix. The dough should not be

allowed

> > > to air dry any, so cover it. If the dough is flaky and dry add

> >more

> > > water by the teaspoon.

> > >

> > > Form a 1 1/2 inch diameter dough ball and hand form into a

> > > 6 inch dia. flat raw tortilla, or put the ball between the two

> >sheets

> > > of wax paper and roll (or press). Tortilla presses are

available.

> > >

> > > One at a time cook them on the ungreased hot skillet, maybe a

> >minute

> > > on each side.

> > >

> > > It can take a little practice to get this perfect, but there is

> > > room for error. Dark spots from cooking are normal, but avoid

> > > burning.

> > > When I was a child my Mexican nursemaid made these. They are

> > > very good.

> > > Use them for chalupas, enchiladas, tacos, chips, tortilla soup,

> > > or alone.

> > >

> > > Bruce

> > >

> > >

> > >

> > >

> > >

> > >

> > >

> > > New DSL Internet Access from SBC &

> > > http://sbc.

> >

>

>

>

>

> " If, at first, you do succeed, try to hide your astonishment. "

>

>

> _______________

> Send and receive Hotmail on your mobile device:

http://mobile.msn.com

[Guest guest]

Hi Windy. No, I actually don't know of too many vegetarian restaurants in

town (but I haven't actually looked). I did go to one place; the name of it

played off of a book title I believe. I'll have to try Naturally Yours that

you mentioned. Maybe I am a little bit loopy, but I can spend hours in

places like Whole Foods and Ye Seekers just looking at all the vegetarian

foods and products and bulk bin items. Take care.

 

Shawn.

 

 

> " Windy Wiedemann " <windygarden1

>

>

> Re: Corn tortilla recipe -Double Corn

>Tortilla Casserol

>Mon, 30 Sep 2002 00:10:04 -0000

>

>Thanks for the recipe Shawn. I guess there are a few vegetarians in

>the Bayou City! There are some great vegetarian restaurants (as I'm

>sure you know)in Houston. Have you tried Naturally Yours on Almeda?

>Yummy food.

>

>windy

>

>-

>

>-- In , " MatriXeno . " <matrixeno@h...> wrote:

> > Woohoo fellow Houstonians! Well here is a recipe for those corn

>tortillas.

> > Cheers, Shawn.

> >

> > Here is a recipe that I cook alot that is quick in preparation.

> >

> > Double Corn Tortilla Casserole

> >

> > 8 corn tortillas

> > 1 1/2 cups shredded Monterey Jack cheese (6 ounces)

> > 1 cup frozen whole kernel corn

> > 4 green onions, sliced

> > 2 eggs

> > 1 cup buttermilk

> > 1 4-ounce can diced green chili peppers (I use a half can of Rotel)

> >

> > Grease a 2-quart square baking sish. Tear tortillas into bite-size

>pieces.

> > Arrange half of the tortillas in baking dish. Top with half of the

>cheese,

> > half of the corn, and half of the green onions. Repeat layering with

> > remaining tortillas, cheese, corn, and onions.

> >

> > (I use extra corn, cheese and onions for each layer. I also spice

>each

> > layer with a little salt, cumin and pepper. The original recipe is

>a little

> > dull. It needs some sprucing up, but it turns out nice. You may

>want to try

> > garlic salt and onion powder. Whatever you

> > like.)

> >

> > Stir together eggs, buttermilk, and chili peppers. Gently pour over

> > tortilla mixture. Bake, uncovered, in a 325 degree oven about 30

>minutes or

> > till a knife inserted near the center comes out clean. Serve warm.

>Makes 4

> > servings.

> >

> > (The ingredients needed for this dish are inexpensive and the

>preparation is

> > easy. The preparation is actually child friendly if looking for a

>family

> > project.)

> >

> >

> >

> > > " Windy Wiedemann " <windygarden1>

> > >

> > >

> > > Re: Corn tortilla recipe

> > >Sun, 29 Sep 2002 01:58:51 -0000

> > >

> > >Hi Bruce,

> > >

> > >Thanks for the recipe. I live 50 miles east of Houston so

>tortillas

> > >are a mainstay. When I lived in New England I had a heck of a time

> > >getting tortillas or anything hot and spicy. I'll try this recipe

> > >out soon. For me, it's so easy just to go to the local market to

> > >pick a package up but will try my hand at making my own.

> > >

> > >I use tortillas in place of bread many times. I especially like

> > >wheat roast rolled in a hot flour tortilla with a little picante

> > >sauce. Yum.

> > >

> > >Windy

> > >

> > >, Bruce <brucefjones2001> wrote:

> > > >

> > > > Hello to all, I am Bruce and I live in N.W. Indiana. I am

> > >interested in

> > > > learning more about being a vegetarian (for myself, I own no

>pets).

> > > > I come from South Texas on the Gulf of Mexico about 150 miles

>north

> > >of the

> > > > Mexican border. I loved the way the Mexicans used pinto beans

>and

> > >corn

> > > > with their chalupas and tostadas. After moving to N.W. Indiana

>I

> > >found

> > > > it very difficult to find " Tex-Mex " food as most Mexican

>restaurants

> > > > around here have no chalupas. So I learned to make my own.

>Some

> > >Yankees

> > > > do not know what a corn tortilla is. Grocery stores usually

>have

> > >them,

> > > > and

> > > > they can be made fresh at home.

> > > >

> > > >

> > > >

> > > > Corn Tortillas:

> > > > Ingredients for 12 six-inch diameter corn tortillas:

> > > > 2 c. masa harina (prepared corn masa mix from the grocery)

> > > > 1 1/3 c. warm water

> > > > Two sheets of wax paper or a tortilla press.

> > > >

> > > > (Wash your hands first). This recipe requires a very hot

>skillet

> > > > so a cast iron cooking surface is preferred. The surface

>should

> > > > be 450* to 500*F. Very hot.

> > > >

> > > > Mix the water and corn masa mix. The dough should not be

>allowed

> > > > to air dry any, so cover it. If the dough is flaky and dry add

> > >more

> > > > water by the teaspoon.

> > > >

> > > > Form a 1 1/2 inch diameter dough ball and hand form into a

> > > > 6 inch dia. flat raw tortilla, or put the ball between the two

> > >sheets

> > > > of wax paper and roll (or press). Tortilla presses are

>available.

> > > >

> > > > One at a time cook them on the ungreased hot skillet, maybe a

> > >minute

> > > > on each side.

> > > >

> > > > It can take a little practice to get this perfect, but there is

> > > > room for error. Dark spots from cooking are normal, but avoid

> > > > burning.

> > > > When I was a child my Mexican nursemaid made these. They are

> > > > very good.

> > > > Use them for chalupas, enchiladas, tacos, chips, tortilla soup,

> > > > or alone.

> > > >

> > > > Bruce

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > >

> > > > New DSL Internet Access from SBC &

> > > > http://sbc.

> > >

> >

> >

> >

> >

> > " If, at first, you do succeed, try to hide your astonishment. "

> >

> >

> > _______________

> > Send and receive Hotmail on your mobile device:

>http://mobile.msn.com

>

 

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

 

 

_______________

Send and receive Hotmail on your mobile device: http://mobile.msn.com

[Guest guest]

Hi Shawn,

 

The restaurant you are referring to is " A Moveable Feast " ala

Hemingway. What a great restaurant. They used to be in Montrose but

moved to Town and Country a year ago. I used to go once a week and

have a Happy Burger. Yum. I also hang out at Whole Foods, alot.

Haven't been to Seekers in a while. There is a good oriental

vegetarian restaurant/market you might want to try - " Happy

Vegetarian " they have great vegetarian meat especially veggie ham.

 

windy

 

, " MatriXeno . " <matrixeno@h...> wrote:

> Hi Windy. No, I actually don't know of too many vegetarian

restaurants in

> town (but I haven't actually looked). I did go to one place; the

name of it

> played off of a book title I believe. I'll have to try Naturally

Yours that

> you mentioned. Maybe I am a little bit loopy, but I can spend

hours in

> places like Whole Foods and Ye Seekers just looking at all the

vegetarian

> foods and products and bulk bin items. Take care.

>

> Shawn.

>

>

> > " Windy Wiedemann " <windygarden1>

> >

> >

> > Re: Corn tortilla recipe -Double

Corn

> >Tortilla Casserol

> >Mon, 30 Sep 2002 00:10:04 -0000

> >

> >Thanks for the recipe Shawn. I guess there are a few vegetarians

in

> >the Bayou City! There are some great vegetarian restaurants (as

I'm

> >sure you know)in Houston. Have you tried Naturally Yours on

Almeda?

> >Yummy food.

> >

> >windy

> >

> >-

> >

> >-- In , " MatriXeno . " <matrixeno@h...>

wrote:

> > > Woohoo fellow Houstonians! Well here is a recipe for those corn

> >tortillas.

> > > Cheers, Shawn.

> > >

> > > Here is a recipe that I cook alot that is quick in preparation.

> > >

> > > Double Corn Tortilla Casserole

> > >

> > > 8 corn tortillas

> > > 1 1/2 cups shredded Monterey Jack cheese (6 ounces)

> > > 1 cup frozen whole kernel corn

> > > 4 green onions, sliced

> > > 2 eggs

> > > 1 cup buttermilk

> > > 1 4-ounce can diced green chili peppers (I use a half can of

Rotel)

> > >

> > > Grease a 2-quart square baking sish. Tear tortillas into bite-

size

> >pieces.

> > > Arrange half of the tortillas in baking dish. Top with half of

the

> >cheese,

> > > half of the corn, and half of the green onions. Repeat layering

with

> > > remaining tortillas, cheese, corn, and onions.

> > >

> > > (I use extra corn, cheese and onions for each layer. I also

spice

> >each

> > > layer with a little salt, cumin and pepper. The original recipe

is

> >a little

> > > dull. It needs some sprucing up, but it turns out nice. You may

> >want to try

> > > garlic salt and onion powder. Whatever you

> > > like.)

> > >

> > > Stir together eggs, buttermilk, and chili peppers. Gently pour

over

> > > tortilla mixture. Bake, uncovered, in a 325 degree oven about 30

> >minutes or

> > > till a knife inserted near the center comes out clean. Serve

warm.

> >Makes 4

> > > servings.

> > >

> > > (The ingredients needed for this dish are inexpensive and the

> >preparation is

> > > easy. The preparation is actually child friendly if looking for

a

> >family

> > > project.)

> > >

> > >

> > >

> > > > " Windy Wiedemann " <windygarden1>

> > > >

> > > >

> > > > Re: Corn tortilla recipe

> > > >Sun, 29 Sep 2002 01:58:51 -0000

> > > >

> > > >Hi Bruce,

> > > >

> > > >Thanks for the recipe. I live 50 miles east of Houston so

> >tortillas

> > > >are a mainstay. When I lived in New England I had a heck of a

time

> > > >getting tortillas or anything hot and spicy. I'll try this

recipe

> > > >out soon. For me, it's so easy just to go to the local market

to

> > > >pick a package up but will try my hand at making my own.

> > > >

> > > >I use tortillas in place of bread many times. I especially

like

> > > >wheat roast rolled in a hot flour tortilla with a little

picante

> > > >sauce. Yum.

> > > >

> > > >Windy

> > > >

> > > >, Bruce <brucefjones2001>

wrote:

> > > > >

> > > > > Hello to all, I am Bruce and I live in N.W. Indiana. I am

> > > >interested in

> > > > > learning more about being a vegetarian (for myself, I own no

> >pets).

> > > > > I come from South Texas on the Gulf of Mexico about 150

miles

> >north

> > > >of the

> > > > > Mexican border. I loved the way the Mexicans used pinto

beans

> >and

> > > >corn

> > > > > with their chalupas and tostadas. After moving to N.W.

Indiana

> >I

> > > >found

> > > > > it very difficult to find " Tex-Mex " food as most Mexican

> >restaurants

> > > > > around here have no chalupas. So I learned to make my own.

> >Some

> > > >Yankees

> > > > > do not know what a corn tortilla is. Grocery stores usually

> >have

> > > >them,

> > > > > and

> > > > > they can be made fresh at home.

> > > > >

> > > > >

> > > > >

> > > > > Corn Tortillas:

> > > > > Ingredients for 12 six-inch diameter corn tortillas:

> > > > > 2 c. masa harina (prepared corn masa mix from the grocery)

> > > > > 1 1/3 c. warm water

> > > > > Two sheets of wax paper or a tortilla press.

> > > > >

> > > > > (Wash your hands first). This recipe requires a very hot

> >skillet

> > > > > so a cast iron cooking surface is preferred. The surface

> >should

> > > > > be 450* to 500*F. Very hot.

> > > > >

> > > > > Mix the water and corn masa mix. The dough should not be

> >allowed

> > > > > to air dry any, so cover it. If the dough is flaky and

dry add

> > > >more

> > > > > water by the teaspoon.

> > > > >

> > > > > Form a 1 1/2 inch diameter dough ball and hand form into a

> > > > > 6 inch dia. flat raw tortilla, or put the ball between the

two

> > > >sheets

> > > > > of wax paper and roll (or press). Tortilla presses are

> >available.

> > > > >

> > > > > One at a time cook them on the ungreased hot skillet,

maybe a

> > > >minute

> > > > > on each side.

> > > > >

> > > > > It can take a little practice to get this perfect, but

there is

> > > > > room for error. Dark spots from cooking are normal, but

avoid

> > > > > burning.

> > > > > When I was a child my Mexican nursemaid made these. They

are

> > > > > very good.

> > > > > Use them for chalupas, enchiladas, tacos, chips, tortilla

soup,

> > > > > or alone.

> > > > >

> > > > > Bruce

> > > > >

> > > > >

> > > > >

> > > > >

> > > > >

> > > > >

> > > > >

> > > > > New DSL Internet Access from SBC &

> > > > > http://sbc.

> > > >

> > >

> > >

> > >

> > >

> > > " If, at first, you do succeed, try to hide your astonishment. "

> > >

> > >

> > >

_______________

> > > Send and receive Hotmail on your mobile device:

> >http://mobile.msn.com

> >

>

>

>

>

> " If, at first, you do succeed, try to hide your astonishment. "

>

>

> _______________

> Send and receive Hotmail on your mobile device:

http://mobile.msn.com

[Guest guest]

Aaaaahhh Windy, that's it. I can never remember the name of that

restaurant. My gosh Town and Country is an earshot away from me. I had no

idea they moved there. Good deal. Thanks for the info. There is also

another, I believe vegetarian, restaurant on I-10 and Echo Lane in the

Target shopping center, I believe next to Baskin Robbins. Of course, I

don't remember the name, I don't know why I even try anymore, LOL.

 

Cheers,

Shawn.

 

 

> " Windy Wiedemann " <windygarden1

>

>

> Re: Corn tortilla recipe -Double Corn

>Tortilla Casserol

>Tue, 01 Oct 2002 03:31:18 -0000

>

>Hi Shawn,

>

>The restaurant you are referring to is " A Moveable Feast " ala

>Hemingway. What a great restaurant. They used to be in Montrose but

>moved to Town and Country a year ago. I used to go once a week and

>have a Happy Burger. Yum. I also hang out at Whole Foods, alot.

>Haven't been to Seekers in a while. There is a good oriental

>vegetarian restaurant/market you might want to try - " Happy

>Vegetarian " they have great vegetarian meat especially veggie ham.

>

>windy

>

>, " MatriXeno . " <matrixeno@h...> wrote:

> > Hi Windy. No, I actually don't know of too many vegetarian

>restaurants in

> > town (but I haven't actually looked). I did go to one place; the

>name of it

> > played off of a book title I believe. I'll have to try Naturally

>Yours that

> > you mentioned. Maybe I am a little bit loopy, but I can spend

>hours in

> > places like Whole Foods and Ye Seekers just looking at all the

>vegetarian

> > foods and products and bulk bin items. Take care.

> >

> > Shawn.

> >

> >

> > > " Windy Wiedemann " <windygarden1>

> > >

> > >

> > > Re: Corn tortilla recipe -Double

>Corn

> > >Tortilla Casserol

> > >Mon, 30 Sep 2002 00:10:04 -0000

> > >

> > >Thanks for the recipe Shawn. I guess there are a few vegetarians

>in

> > >the Bayou City! There are some great vegetarian restaurants (as

>I'm

> > >sure you know)in Houston. Have you tried Naturally Yours on

>Almeda?

> > >Yummy food.

> > >

> > >windy

> > >

> > >-

> > >

> > >-- In , " MatriXeno . " <matrixeno@h...>

>wrote:

> > > > Woohoo fellow Houstonians! Well here is a recipe for those corn

> > >tortillas.

> > > > Cheers, Shawn.

> > > >

> > > > Here is a recipe that I cook alot that is quick in preparation.

> > > >

> > > > Double Corn Tortilla Casserole

> > > >

> > > > 8 corn tortillas

> > > > 1 1/2 cups shredded Monterey Jack cheese (6 ounces)

> > > > 1 cup frozen whole kernel corn

> > > > 4 green onions, sliced

> > > > 2 eggs

> > > > 1 cup buttermilk

> > > > 1 4-ounce can diced green chili peppers (I use a half can of

>Rotel)

> > > >

> > > > Grease a 2-quart square baking sish. Tear tortillas into bite-

>size

> > >pieces.

> > > > Arrange half of the tortillas in baking dish. Top with half of

>the

> > >cheese,

> > > > half of the corn, and half of the green onions. Repeat layering

>with

> > > > remaining tortillas, cheese, corn, and onions.

> > > >

> > > > (I use extra corn, cheese and onions for each layer. I also

>spice

> > >each

> > > > layer with a little salt, cumin and pepper. The original recipe

>is

> > >a little

> > > > dull. It needs some sprucing up, but it turns out nice. You may

> > >want to try

> > > > garlic salt and onion powder. Whatever you

> > > > like.)

> > > >

> > > > Stir together eggs, buttermilk, and chili peppers. Gently pour

>over

> > > > tortilla mixture. Bake, uncovered, in a 325 degree oven about 30

> > >minutes or

> > > > till a knife inserted near the center comes out clean. Serve

>warm.

> > >Makes 4

> > > > servings.

> > > >

> > > > (The ingredients needed for this dish are inexpensive and the

> > >preparation is

> > > > easy. The preparation is actually child friendly if looking for

>a

> > >family

> > > > project.)

> > > >

> > > >

> > > >

> > > > > " Windy Wiedemann " <windygarden1>

> > > > >

> > > > >

> > > > > Re: Corn tortilla recipe

> > > > >Sun, 29 Sep 2002 01:58:51 -0000

> > > > >

> > > > >Hi Bruce,

> > > > >

> > > > >Thanks for the recipe. I live 50 miles east of Houston so

> > >tortillas

> > > > >are a mainstay. When I lived in New England I had a heck of a

>time

> > > > >getting tortillas or anything hot and spicy. I'll try this

>recipe

> > > > >out soon. For me, it's so easy just to go to the local market

>to

> > > > >pick a package up but will try my hand at making my own.

> > > > >

> > > > >I use tortillas in place of bread many times. I especially

>like

> > > > >wheat roast rolled in a hot flour tortilla with a little

>picante

> > > > >sauce. Yum.

> > > > >

> > > > >Windy

> > > > >

> > > > >, Bruce <brucefjones2001>

>wrote:

> > > > > >

> > > > > > Hello to all, I am Bruce and I live in N.W. Indiana. I am

> > > > >interested in

> > > > > > learning more about being a vegetarian (for myself, I own no

> > >pets).

> > > > > > I come from South Texas on the Gulf of Mexico about 150

>miles

> > >north

> > > > >of the

> > > > > > Mexican border. I loved the way the Mexicans used pinto

>beans

> > >and

> > > > >corn

> > > > > > with their chalupas and tostadas. After moving to N.W.

>Indiana

> > >I

> > > > >found

> > > > > > it very difficult to find " Tex-Mex " food as most Mexican

> > >restaurants

> > > > > > around here have no chalupas. So I learned to make my own.

> > >Some

> > > > >Yankees

> > > > > > do not know what a corn tortilla is. Grocery stores usually

> > >have

> > > > >them,

> > > > > > and

> > > > > > they can be made fresh at home.

> > > > > >

> > > > > >

> > > > > >

> > > > > > Corn Tortillas:

> > > > > > Ingredients for 12 six-inch diameter corn tortillas:

> > > > > > 2 c. masa harina (prepared corn masa mix from the grocery)

> > > > > > 1 1/3 c. warm water

> > > > > > Two sheets of wax paper or a tortilla press.

> > > > > >

> > > > > > (Wash your hands first). This recipe requires a very hot

> > >skillet

> > > > > > so a cast iron cooking surface is preferred. The surface

> > >should

> > > > > > be 450* to 500*F. Very hot.

> > > > > >

> > > > > > Mix the water and corn masa mix. The dough should not be

> > >allowed

> > > > > > to air dry any, so cover it. If the dough is flaky and

>dry add

> > > > >more

> > > > > > water by the teaspoon.

> > > > > >

> > > > > > Form a 1 1/2 inch diameter dough ball and hand form into a

> > > > > > 6 inch dia. flat raw tortilla, or put the ball between the

>two

> > > > >sheets

> > > > > > of wax paper and roll (or press). Tortilla presses are

> > >available.

> > > > > >

> > > > > > One at a time cook them on the ungreased hot skillet,

>maybe a

> > > > >minute

> > > > > > on each side.

> > > > > >

> > > > > > It can take a little practice to get this perfect, but

>there is

> > > > > > room for error. Dark spots from cooking are normal, but

>avoid

> > > > > > burning.

> > > > > > When I was a child my Mexican nursemaid made these. They

>are

> > > > > > very good.

> > > > > > Use them for chalupas, enchiladas, tacos, chips, tortilla

>soup,

> > > > > > or alone.

> > > > > >

> > > > > > Bruce

> > > > > >

> > > > > >

> > > > > >

> > > > > >

> > > > > >

> > > > > >

> > > > > >

> > > > > > New DSL Internet Access from SBC &

> > > > > > http://sbc.

> > > > >

> > > >

> > > >

> > > >

> > > >

> > > > " If, at first, you do succeed, try to hide your astonishment. "

> > > >

> > > >

> > > >

>_______________

> > > > Send and receive Hotmail on your mobile device:

> > >http://mobile.msn.com

> > >

> >

> >

> >

> >

> > " If, at first, you do succeed, try to hide your astonishment. "

> >

> >

> > _______________

> > Send and receive Hotmail on your mobile device:

>http://mobile.msn.com

>

 

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

 

 

_______________

Join the world’s largest e-mail service with MSN Hotmail.

http://www.hotmail.com