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Mexican Tortillas

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      Title: MEXICAN TORTILLAS
 Categories: Breads, Mexican, Ethnic
      Yield: 4 Servings
 
    225 g  Polenta (Maize Meal)
      1 ts Salt
    225 g  Plain white flour
     25 g  Lard or margarine
    300 ml Warm water
 
  Mix the maize meal, salt and white flour in a large bowl, add the
  lard or margarine and rub in until the mixture resembles breadcrumbs.
  Add the water and mix to a dough. Turn the dough out onto a lightly
  floured surface and knead for a short time until smooth. Shape the
  dough into 4 equal balls, roughly the size of a tennis ball, and let
  them rest for about an hour covered with a damp tea towel. Roll each
  ball out thinly on the floured surface to a circle about 25cm (10
  inch) in diameter.
  
  Heat an ungreased griddle or large frying pan and fry the maize meal
  pancakes over a fairly high heat, turning them over so they are
  lightly brown on each side.
  
  Variations.
  
  The tortilla is a multi-purpose bread and can be served as it is, a
  thin, flat cornbread to accompany food. It can also be used as a
  platter or scoop for thick meat or bean mixtures. It can be fried on
  one side only and rolled round a chilli-and-bean stuffing to become a
  Taco, or stuffed, sometimes fried and coated in sauce when it is
  known as an Enchillada. Finally, it can be sprinkled with sweet
  mixtures and served as a pudding.
  
  Original source unknown.
 
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