Tortillas (Bean Cakes)

Ingredients

• bean flour
• water
• salt

Method

1. 1

   Make a soft dough with bean flour, water, and salt.

2. 2

   Roll out, cut into rounds, and cook on a girdle until brown on both sides.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 183. The excerpt below is the record exactly as published.

Tortillas. (Bean Cakes.) Make a good soft dough of bean flour, water, and sait. Roll out, cut into rounds, and cook on a girdle till brown on both sides. Vaca Estofada. (Stewed Beef.) Chop up into two-inch squares two pounds of juicy beef freed from fat, skin, and gristle ; brown them in a saucepan with butter and two onions cut in square pieces ; add two tablespoonfuls of flour ; and cook for six minutes. Stir well, and moisten with one quart of broth and one gill of tomato sauce, and cook for half an hour. Then put in eight raw potatoes (cut in quar- ters), the same quantity of tomatoes, a handful of French 456 MEXICO beans, a small quantity of parsley, a bunch of sweet herbs, a few small pieces of lean bacon, some bits of sausages, a good pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.