Mexican Enchilada Recipe
Ingredients
| Flour | 3/4 Cup (16 tbs) (For tortillas or pancakes :) | |
| Corn meal | 1/2 Cup (16 tbs) (For tortillas or pancakes :) | |
| Baking powder | 1/2 Teaspoon (For tortillas or pancakes :) | |
| Salt | 3/4 Teaspoon (For tortillas or pancakes :) | |
| Water, 1 1/2 to 2 cups | ||
| Oil | 2 Tablespoon (For tortillas or pancakes :) | |
Directions
Combine ingredients in a bowl and beat with a beater, until smooth.
Spoon 3 tablespoon batter onto a moderately hot frying pan, to make 6 inch pancakes.
Turn tortillas when edges begin to look dry.
Bake other side.
Keep warm in covered pan.
Spoon 3 tablespoon batter onto a moderately hot frying pan, to make 6 inch pancakes.
Turn tortillas when edges begin to look dry.
Bake other side.
Keep warm in covered pan.
Chef
