Creamed Corn Tortilla

1. 1

   Combine the flour, baking powder, and salt into a bowl and mix with a whisk.

2. 2

   Add the creamed corn and vegetable oil.

3. 3

   Use a rubber spatula to gently combine until no longer floury.

4. 4

   Gather it into one lump and cover with plastic wrap.

5. 5

   Let it sit at room temperature for about 30 minutes.

6. 6

   Place the dough on a floured surface and separate into 8 portions.

7. 7

   Form each into a ball and use a rolling pin to roll them out to a 20 cm circle.

8. 8

   (The dough gets sticky, so dust with flour while rolling them)

9. 9

   Lightly coat a frying pan with vegetable oil and cook the rolled tortillas one at a time on low-medium heat.

10. 10

    After 2 minutes, flip over and cook for another 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.