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2 cup masa harina
1 tsp salt
2 tbsp margarine
1 1/4 cup warm water

Instructions:

Mix masa harina and salt. Add margarine. Add warm water all at once
and use fingers to work mixture into a soft dough. Knead dough until
no longer sticky. Divide dough into 12-16 balls; cover and let dough
rest 20 minutes at room temperature.Place a small square of wax paper
on the bottom part of open tortilla press. Place a ball almost on the
center of the wax paper (a little more ...

2 cup masa harina
1/2 tsp salt
1 cup warm water

Instructions:

With a fork, mix the Masa and salt. Add the water slowly until the
masa holds together and the water is absorbed evenly. The tortilla
dough will be moist, but not overly sticky. Divide the dough into 12
balls (about the size of golf balls). Cover with plastic, as you
don't want the dough to dry out.

To make the tortillas, take a piece of wax paper and fold it in half.
Place a ball of dough in between ...

2 tbsp oil
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
1/2 cup chopped onion
1/2 cup picante sauce
16 oz green giant valley combo's frozen b, roccoli supreme
8 (8-inch) flour tortillas
16 can refried beans
8 oz (2cups) shredded montery jack chees, e
8 oz (2cups) shredded cheddar cheese
1 green bell pepper rings
1 red bell pepper rings
1 ripped pitted olives
1 picante sauce
1 sour cream

Instructions:

Contributed to the echo by: Marleen Madar ...

1 1/2 cup unbleached all-purpose flour
1 1/2 cup whole wheat flour
1/4 tsp baking powder
1 cup warm water (110 f)
2 tsp vegetable oil
1/4 tsp salt

Instructions:

These tortillas are lower in saturated fat, with no cholesterol and
higher in fiber than traditional tortillas prepared with lard and
white flour. Cornstarch, for dusting the tortillas Stir together the
first 6 ingredients. On a floured board knead until smooth. Divide
dough into 12 equal balls. Dust ...