Serves: 14
Total Calories: 60

1 1/2 cups masa, harina, (flour for corn tortillas)
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1/4 cup unsalted butter, at room temperature
1 1/4 cups warm water plus extra, if needed

1. In a medium bowl, mix together the masa harina, baking powder, and salt. Set aside. In another medium bowl, using an electric mixer, beat shortening and butter until creamy. Beat in about one quarter of each of the masa mixture and water. Continue beating and adding the remaining masa and water in 3 additions. Beat until the dough is soft and fluffy, scraping down the edges of the bowl as needed, about 4 to 5 minutes.

2. To test, drop a small piece of dough into a glass of water. If it floats, the dough is ready, if not, beat some more. The dough should be soft, moist, and easy to spread, but not wet or sticky. If dough is too thick, beat in 1 tablespoon water at a time. The dough is ready to use, or cover and refrigerate for up to 3 days, or freeze up to 3 months. Bring to room temperature before using.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 14
Total Calories: 60
Calories from Fat: 60

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
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Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
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Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
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