Ingredients
1 cup stone ground corn meal
2 cup whole wheat flour
1 cup boiling water
1/2 tsp salt
Directions
Pour the boiling water over the corn meal. Let sit ten minutes or
more. Mix salt and whole wheat flour. Add enough flour to the corn
meal mixture to make a kneadable dough. Knead 5 to 10 minutes. Let
sit 5 minutes. Pinch off a piece of dough about the size of a
golfball. Roll out on a floured board to a more or less round shape
about 4 inches in diameter. Cook on an unoiled hot griddle or heavy
skillet, about 2 minutes on each side. You can salt the griddle to
keep the tortillas from sticking, but it is not really necessary. I
also like these cut into wedge shapes and deep fried in very hot
oil(corn chips) and served with guacamole, hot salsa or refried beans
and cheese(or all of the above). From The Deaf Smith Country
Cookbook. From: Mark Miklas
Servings: 1 servings
Corn & Wheat Tortillas Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
Academics have traced the existance of recipes back into history, in fact as far into history as ancient Egypt, and possibly even further. Having said that, generally, these ancient recipes were just simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to academics are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As our culinary historical trip moves on a few more years there are some books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of food served to the upper classes. During the succeeding few hundred years, the wealthy families of the West strove to serve up the most exotic meals, and consequentially cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Corn & Wheat Tortillas recipe.
