Chile black pepper tortillas

Ingredients :

1 cup masa harina
1/4 teaspoon freshly ground black pepper
1 tablespoon chile powder
1/2 teaspoon salt
2/3 cup water
2 tablespoons all-purpose flour

Method :

Stir together masa, pepper, chile powder and salt in
a mixing bowl. Gradually add the water, stirring with a fork until
you have a soft dough.

Sprinkle flour on a work surface. Turn out dough and knead for 1
minute. Cover dough with an upside-down mixing bowl; let rest for
20 minutes. Cut 2 squares of plastic wrap large enough to fit the
tortilla press. Place on bottom of the press. Pinch off a small
ball of dough (about a tenth of the dough) and put in the press.
Cover with second piece of plastic. Gently press. (You don't want a
paper-thin tortilla or you will have difficulty peeling it off the
plastic.) Gently peel off top piece of plastic by starting from the
side nearest the handle. Peel off bottom plastic by gently peeling
from the handle side. If you find the dough or tortilla is
difficult to handle, sprinkle remaining dough with a few teaspoons
of all-purpose flour, knead and press the next tortilla. (If you
press tortillas all at once before cooking, cover them as you go
with a damp towel to prevent them from drying out.)

Place tortilla on a preheated comal or griddle. Cook for 40
seconds, then lift and look at the bottom. If tortilla is speckled,
turn it over and cook for another 40 seconds. These tortillas
should be undercooked slightly so they will fold easily into
quesadillas without cracking. Repeat with remaining dough. Yields
10.

Per tortilla : 45 calories, 1 g protein, 9 g carbohydrate, 0 g fat
(0 g saturated), 0 mg cholesterol, 108 mg sodium, 1 g fiber.