Tortillas/taco shells

Ingredients for Tortillas/taco shells

Instructions for Tortillas/taco shells

To prepare the Tortillas/taco shells recipe, please follow these instructions:

Cook the corn grynene 10 minutes in a pan of water. Stir from time to time. Mix margarine, salt and wheat flour in corn porridge. Knead the dough lightly. It should be soft and slightly sticky. Form dough into 8 small buns the size of a ping-pong ball. Roll the dough out on a floured board thin. Fry the pancakes on a dry and very hot pan until it bubbles up, about 2 minutes on each side. Stack them on top of each other and keep warm under a tea towel. Used for tacos and enchiladas, or as a substitute for bread.

Tips:
A good way to roll out a thin batter is to put it between 2 pieces of waxed paper sprinkled with flour. Deploy it in the normal way.