Recipes from Mexico :: Mexican Tortillas and Breads
2 c. yellow cornmeal 1 tsp. salt, to taste 1 c. boiling water Oil (for frying) 1/4 c. butter (at room temperature) Combine cornmeal and salt in a large mixing bowl. Stir in hot water. Dough should be moist enough to hold a shape. Allow dough to cool enough to shape with your hands. Spoon 1 heaping Tbsp. of dough into the palm of one hand. Using both hands, shape the dough into a 1/2-in. thick oval and place on wax paper. Heat 1/2 in. oil in a skillet over med.-high heat. Slide cornbread patties into hot oil and cook until golden and crisp, 3 to 5 mins. Turn and cook until golden, about 3 mins. longer. Drain on paper towels. Keep warm. Brush with soft butter, if desired. Makes 2 dozen.
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