Thursday, March 12, 2009

Corn Tortillas, and Navajo Fry Bread

Corn Tortillas- Miko Crippen

4 c Masa Harina
1 c shortening (Lard)
1 ½ tsp. Salt
2 ½ c water/broth

Cream together salt and 2/3 cup shortening. Alternate between adding masa & water, beating all the while. Add remaining 1/3 c shortening, melted. For tamales: put the mix on the corn husks and add the beans. Can use for enchiladas also.

Navajo Fry Bread - Miko Crippen

4 c flour
1 tsp. Salt
2 tsp. Baking Powder
½ c milk
½ c water

Mix, stretch and fry.

These recipes are compliments of Denice Bench's sister-in-law

1 comment:

Jami Ray said...

How do you make the tortilla mix in to tortilla's? Do you use a press?