Chile Black Pepper Tortillas
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Chile Black Pepper Tortillas
  Pepper    Chiles  
Last updated 6/12/2012 1:14:19 AM. Recipe ID 43159. Report a problem with this recipe.
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      Title: Chile black pepper tortillas
 Categories: None
      Yield: 1 Servings
 
      1 c  Masa harina
    1/4 ts Freshly ground black pepper
      1 tb Chile powder
    1/2 ts Salt
    2/3 c  Water
      2 tb All-purpose flour
 
  Recipes are by Jacqueline Higuera McMahan
  
  This produces an earthy-flavored burnished red tortilla that looks as
  good as it tastes.
  
  INSTRUCTIONS: Stir together masa, pepper, chile powder and salt in a
  mixing bowl. Gradually add the water, stirring with a fork until you
  have a soft dough.
  
  Sprinkle flour on a work surface. Turn out dough and knead for 1
  minute. Cover dough with an upside-down mixing bowl; let rest for 20
  minutes. Cut 2 squares of plastic wrap large enough to fit the
  tortilla press. Place on bottom of the press. Pinch off a small ball
  of dough (about a tenth of the dough) and put in the press. Cover
  with second piece of plastic. Gently press. (You don't want a
  paper-thin tortilla or you will have difficulty peeling it off the
  plastic.) Gently peel off top piece of plastic by starting from the
  side nearest the handle. Peel off bottom plastic by gently peeling
  from the handle side. If you find the dough or tortilla is difficult
  to handle, sprinkle remaining dough with a few teaspoons of
  all-purpose flour, knead and press the next tortilla. (If you press
  tortillas all at once before cooking, cover them as you go with a
  damp towel to prevent them from drying out.)
  
  Place tortilla on a preheated comal or griddle. Cook for 40 seconds,
  then lift and look at the bottom. If tortilla is speckled, turn it
  over and cook for another 40 seconds. These tortillas should be
  undercooked slightly so they will fold easily into quesadillas
  without cracking. Repeat with remaining dough. Yields 10.
  
  PER TORTILLA: 45 calories, 1 g protein, 9 g carbohydrate, 0 g fat (0 g
  saturated), 0 mg cholesterol, 108 mg sodium, 1 g fiber. 




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Recipe ID 43159 (Apr 03, 2005)

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