Creamy corn tortillas

Overview

The corn tortillas I ate when I was a kid were very large, and the cornmeal used was slightly thicker. They were placed in a circle on a large iron pot. After they were cooked, there was a layer of crunch on the side close to the pot, which was crispy and delicious. Although it has been many years, the taste is still fresh in my memory. The tortillas made today can be said to be mini versions of those of the past, and the method is also very different. Bananas and milk are added, and there is a slight sweetness without adding sugar. It has a soft texture and can be eaten by the elderly or children with bad teeth. My WeChat public account [Nuan Fu Life], friends who like it can follow ~

Tags

• staple food
• pasta
• home cooking
• cake
• banana
• cornmeal
• flour
• milk

Ingredients

Steps

1. 1 Mash half a banana in a large bowl

   

2. 2 Add cornmeal, choose the thinnest cornmeal

   

3. 3 Add flour

   

4. 4 Add milk

   

5. 5 Stir evenly to make it as thick as possible without any particles. The amount of milk can be added while stirring to prevent too much

   

6. 6 Pour a spoonful of the mixed batter into the pot and fry slowly over low heat without adding oil

   

7. 7 After one side is cooked, flip the other side

   

8. 8 Take out the pot~