This is an adaptation of a cornmeal tortilla recipe from Hillbilly Housewife. I changed the flour to rice flour in order to make the recipe gluten-free (and because I wanted to try rice in my WonderMill!) and changed the shortening to lard since we try not to use hydrogenated oils anymore. I mixed the technique up a little too to hopefully make it easier for you. Enjoy!
Ingredients (10 tortillas)
3/4 cup cornmeal
1-1/4 cups rice flour
1 teaspoon salt
2 tablespoons lard
1 cup boiling water
Allow the mixture to cool before placing in the freezer to chill.
Divide the chilled dough into 10 golf ball-sized lumps. Roll each ball out very thinly between sheets of parchment paper, keeping the balls you aren’t working with in the freezer.
Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet (I like an iron skillet for this), with the bottom sheet of waxed paper still attached, and now on top.
After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side.
Hints and Tips:
- Unless you have a tortilla press, your corn tortillas won’t be perfectly round. That’s ok! They’ll still be delicious. If you are bothered by the shape, use them in recipes that require shredded tortillas or for the tortillas to be layered in a casserole.
- Parchment paper worked better for me than waxed paper
- Medium heat was perfect for an iron skillet. If you are using a non-stick or aluminum pan you may need to cook on medium-high
- You might need a tiny bit of cooking spray in your skillet depending on what kind of skillet you use
- Make sure to roll them out thin enough. Thick dough will resemble a corn fritter instead of a tortilla.