TO MAKE TORTILLAS
1 cup white or wheat flour, 1 cup cornmeal, 3/4 tsp. salt, 2 T. oil, 2/3 cup warm
Mix all the ingredients together.
Knead several minutes. Divide dough into 12 balls. Roll the
tortillas out thin. Heat oil in a 14" skillet till very hot. Fry one at a time for 35-40 seconds.
5 cups flour, 1/2 cup shortening, 1 tsp salt, 1 to 1/2 to 2 c. hot water
Mix all ingredients
in a bowl. Put out on a floured board when a ball is formed. Knead until pliable. Pinch off pieces about 2" in
diameter and roll out to 6"-8". Cook in a dry cast iron skillet or on a griddle. Cook on each side until bubbles
that form are browned. Push down large bubbles when turning for last time with a cloth.
Makes about 20.
1 cup yellow cornmeal,
1/2 tsp salt, 1/2 cup bread flour, 1 egg lightly beaten, 2 cups water.
Combine cornmeal, salt and flour in a bowl.
Stir in a egg and water until smooth. Heat lightly greased 6-inch nonstick skillet over medium heat. Spoon 3-4 tablespoons
butter into hot pan. Cook 30 seconds, then flip and cook othere side. Do not brown tortilla.
Soak 2 C pinto beans and 1 chopped onion
overnight in 2 quarts of water. Cook beans in water until tender (2-3 hours) checking to be sure the beans do not dry out.
Add 1 tsp salt (or more to taste) and 1/4 cup oil. Beat with an electric mixer until smooth while still hot.
Make refried beans using PINTO BEANS. Sprinkle cheese or dehydrated cheese over the
beans. Put 2-3 tablespoons bean mixture on a pliable tortilla and sprinkle in a little taco sauce. Roll the tortilla with
the ends tucked in to keep the filling in.
I bake them in the oven at 350 F 20 minutes. You can also
heat the tortillos in frypan and heat the beans in a saucepan and roll the ingredients in the tortillos
to make a buritto if you do not have a oven.