Ingredients Jump to Instructions ↓

  1. 4 c white flour

  2. 1/4 c wheat flour

  3. 1 tb baking powder

  4. 1 t salt

  5. 1/4 c vegetable oil

  6. 1/4 c milk

  7. 1 1/2 c warm water

  8. 2 minutes. With oiled hands, form twelve 2-inch balls by rolling some of the dough in your palms. Roll out each ball so that it forms a 1/8-inch thick circle. On a heated grill place the tortillas. Cook them for 2 minutes on each side, or until they are done. Makes

  9. 1 dozen tortillas. Served at Casa de Martinez, Los Ojos, New Mexico. The recipe was given to Clorinda Martinez de Sanchez, Innkeeper, by an employee (Ursula). It was her grandmother's. "In my opinion, these are the perfect tortillas!" says Mrs. Martinez de Sanchez. Recipe from cookbook by Joan Stromquist, "Chile, Corn & Croissants, Delicious Recipe s from New Mexico Inns" >From the library of Brenda Adams <adamsfmle

  10. 26 Jan


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