California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Tortillas No. 4

But the best to my taste is the hominy or corn ground into a smooth paste, three cups corn, one of flour, two tablespoons melted lard, teaspoon salt, cook on ungreased iron, have ready enough hot salted lard to dip tortilla in just before you add filling to make Enchiladas. When flour is used, dough may be rolled out on a board, a small pie tin placed on and cut round the edge to form cake; lift up with pancake turner.