Prep 5 mins
Cook 20 mins
A very quick and easy recipe for simple corn tortillas.
- Cook 1/4 cup of batter on a skillet, 2 minutes on each side.
I made two batches. They were a great appetizer for my family. If you use the back of a spoon to spread out the batter on the skillet, they will be thin enough to use for enchiladas. They do not have the consistency or the flavor of a real corn tortilla (they do taste good), but they are a good substitute in a pinch.
This recipe should have been a 5 but since the instructions are lacking I only gave it a 4. Easy to make & tasty. Made for Fall PAC 2008
Prepared for PAC Spring 2008 An excellent tasting tortilla. Very easy to roll or fold without falling apart like the ones from the grocery store. The rating is lower because the instructions are very vague. To help clarify for folks that aren't used to making tortillas; I used a non stick 6" skillet, no added oil and the lowest setting my gas range. My yield was 8 tortillas. This is worth your time and effort.