Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------FROM: KATHY PITTS--------------------------
Well, the students in my Or, you could do what a
-cooking classes (most of -friend of mine does, and
-'em, anyway) managed -pretend she intended
To get decent ones after a 'em to look that way ++ she
-couple of dozen tries. -lets her kids play
-Are you rolling the -guessing games as to
Dough into little balls, What the tortilla looks
-then letting it rest -like. For some reason,
-(covered with plastic -the most popular shape
Wrap) for a half hour or so?

-----------------IN THEIR HOUSE IS "RABBIT----------------------

--------------------SERIOUSLY, TRY THIS-------------------------
1 ea Roll the dough into smooth -time, from the plastic
-balls the size of a golf -wrap.
-ball. 4 ea Using your hand, squash the
2 ea Allow the dough to rest, -ball into a flat round
-covered with plastic wrap -cake.
-for about 30 5 ea Using a rolling pin or a
Minutes. -dowel rod, begin rolling
3 ea Remove the balls, one at a -the tortilla from

the center toward the outside. Turn, and repeat, until you have a
round tortilla of the size/thickness desired. (This method is
identical to the way you roll pie crust, if that helps). Please note
these instructions are for flour tortillas ONLY. I'm convinced that
the ability to hand-shape corn tortillas is genetic. Without a decent
tortilla press, a poor gringo(a) hasn't a chance.

Submitted By PAT STOCKETT On 02-07-95

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