QUAKER HARINA PREPARADA

Tortilla Directions: Number of 6 inch Tortillas: 12; 24; 36. Ingredients: Tortilla Mix: 2 cups; 1/2 cup warm water; 4 cups; 1 cup warm water; 6 cups; 1-1/2 cups warm water. 1. Combine Quaker Harina Preparada and warm water, mixing until dough forms ball. If dough is dry, add a little water. 2. Knead dough about 5 minutes. Cover, let stand 5 minutes. Shape dough into balls equal to the number of tortillas to be prepared. Balls should be approximately 1-1/2 inches in diameter. Cover with plastic wrap to prevent dough from drying. 3. Preheat ungreased comal or heavy skillet until very hot (450 degrees to 475 degrees F). 4. Roll out each dough ball to form 6-inch circle. 5. Cook 30 seconds. Turn; continue cooking 30 seconds. Turn; continue cooking 15 to 30 seconds. Tortillas should be soft and pliable. Stack and cover tortillas to keep warm. For Storage and Reheating: To store unused dough, cover tightly and refrigerate up to 1 day. For fresh and soft tortillas, wrap prepared tortillas tightly in aluminum foil, wax paper of plastic wrap and refrigerate up to 3 days. Reheat on preheated comal or skillet (450 degrees to 475 degrees F) 20 seconds on each side or just until heated through. For Reheating in Microwave Oven: Wrap 2 tortillas in paper towels; microwave at high 20 to 30 seconds-or until heated through. Harina peparada can also be used in place of flour to thicken gravies, soups, sauces, or puddings.