Tuesday, May 18, 2010
1/2 cup cornmeal
1 cup whole wheat flour
2 cup water
1/2 tsp. salt
Whisk together the ingredients until combined. The batter should be fairly thin so it spreads better. Spray a bit of oil on a non-stick skillet over medium-high heat. Once hot, quickly re-whisk your batter for a couple of seconds to distribute the cornmeal, then pour about 1/4 cup into your pan. Swirl the batter to make a thin tortilla. Cook until golden then flip, about 2-3 minutes depending on your heat.
These were a lot of fun to make and they worked great with my Chicken and Black Bean Enchilada recipe. I had froze some enchilada filling and sauce from the last time I made them, so I used that along with these tortillas and they were very yummy. Again, the kids were not overly enthused with the enchiladas, same as last time. I don't think it had anything to do with the tortillas, they just apparently don't like enchiladas. I'm sure I'll try these again to make other mexican dishes like soft tacos or burritos. I adapted this recipe from the Cookery, so check out that blog for more ideas on how to use these.
-Recipe adapted from The Cookery