Instructions: Bring water to a boil in a small saucepan. Add 1 1/2 Tbsp margarine.

Stir in cornmeal quickly, then immediately lower heat and cover pan. Let cornmeal cook over very low heat for 5 minutes. Stir in remaining margarine and set aside to cool.

Mix flour and salt. Stir in cooled cornmeal and knead, adding water or more flour if necessary to form a soft dough. Pinch off twelve pieces and roll into 2-inch balls.

Flatten each ball between palms or against a board, making a flat circle. Roll with rolling pin to 6-7 inches. Keep turning the circle to keep it round, and sprinkle board and pin with cornmeal as needed to prevent sticking.

Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until flecked with dark spots.

Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep covered with cloth.

They may be made up to a day in advance. Heating for a few seconds on each side makes them soft and pliable for handling again. Heat them on a griddle or directly over a medium gas flame.

Size of Serving: 1 tortilla per serving

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