Yeast Free, Wheat Free Sugar Free Corn Tortillas and Corn Chips

This is a yummy recipe - easy and with great flavour. It tastes wonderful wrapped around your favourite bean and vegetable or meat and vegetable dishes. Don't just limit yourself to serving it with mexican food, use it to make souvlakis, sandwich wraps and anything else you can think of.

Serving Size: 12 tortillas

Ingredients:
1 1/2 cups of corn meal/Masa Harina (any wholemeal corn flour)
2 teaspoons salt
2 teaspoons vegetable shortening or butter
1 1/4 cups of water.

In a medium sized bowl stir together the masa harina and salt.
In a small saucepan over high heat, bring the lard/shortening/butter and water to a boil and stir until melted. Pour this liquid into the four and blend well with a fork or a pastry blender. You may need more flour to make a soft dough.
On a well floured surface need for about five minutes, adding more corn flour as needed.

Divide the dough into 12 pieces and roll each into a ball. Roll or pat out the dough until as thin as you can get it.

Heat a large cast iron or other heavy pan over high heat until very hot. Do not add oil. Cook the tortillas one at a time until brown on one side, then turn and cook until brown on the second side.

Keep them warm in a tea towel until all are cooked.

Now that is the low fat healthy option, but for something a bit different, shall we say an anti candida diet approved treat, try making these tortillas into your own corn chips.
Cut the tortillas into 8 wedges.
Heat oil in your saucepan or skillet, say about 1 inch deep. Heat the oil to medium high heat, it should be able to brown a chip in 60 seconds.

Cook the tortilla wedges in batches for 1 to 2 minutes or until golden. Drain on paper towels.

When cool they can be stored in air tight containers.