Corn Tortillas

Corn Tortillas

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3/4 c. cornmeal

1 1/4 c. flour

1 tsp salt

2 T shortening or bacon grease

1 c. boiling water

Blend dry ingredients together, cut in shortening. Slowly Pour the boiling water into dry ingredients. Continue stirring until mix forms a dough (rather than lumps). Let set for 15 minutes. Divide the dough into 10 lumps about the size of a golf ball. Roll each ball out very thinly between sheets of parchment paper. Remove the top sheet of paper, add tortilla to hot skillet. After the tortilla cooks for a few seconds, slip off the remaining sheet of parchment paper. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side.

10 corn tortillas.