European Stars and Stripes (Newspaper) - November 2, 1990, Darmstadt, Hesse                                 is a key Mary Ann Vela gives tips at the Raf Lakenheath commissary in England on How to make tortillas Story and photos by Amy Geiszler Jones . Bureau anyone who asks Mary Ann Vela to share her flour Tortilla recipe will get an apologetic answer. The Texas native has never followed a written recipe. When the 37-year-old Vela was 9, her Mother began teaching her How to make the thin concoctions which can be eaten buttered like a slice of bread or wrapped around almost any Type of filling. Vela would like to pass on what she Learned to her 11-year-o.ld daughter. Like Vela 40-year-old Margie Martinez also Learned to make tortillas at age 9 from her Mother. Quot when you re taught to make them your measurement is your hand a said Martinez cupping one hand while the other held a tiny Ball of Corn Tortilla dough that she was about to Squash into a Flat 3-Inch round a Good size for Sample tasting. Vela and Martinez were among a handful of women from the hispanic american club of Raf Lakenheath and Raf Mildenhall in England who demonstrated How to make flour and Corn tortillas at the Lakenheath commissary one Busy saturday. The demonstration was part of hispanic heritage month. Most of the samples available for tasting were folded in half wrapped around a slice of so called Quot american Quot cheese. Some of the flour tortillas were left Flat to be eaten with a thin layer of Margarine that melted immediately into the hot White and Brown speckled concoctions. Martinez outfitted in an embroidered White mexican dress often interrupted her making of the Corn tortillas to answer questions and offer tips to inquisitive passers by. Consistency is one of the secrets to making Corn tortillas. The dough a a simple mixture of a commercial Corn Tortilla mix available in the commissaries and water a should be Quot not real dry and not real Sticky. It should be in Between dry and Sticky Quot said Martinez who is a Cook for the Lakenheath High school snack bar. As she flattened a Small Ball of the dough Between her Tortilla press she said a Good indicator of whether that just right consistency has been achieved is How Well you can remove the flattened uncooked Tortilla from the waxed paper or plastic wrap that has been placed Between the press. The dough should Peel away easily. Done to press the dough too thinly or it wont Peel off easily. A few feet away Martha Flores was frying Small samples of the flour tortillas prepared by Vela. A tip Flores offered in making that Type of Tortilla is to not turn them too frequently. Quot if you turn them too Many times they will get hard she said. Done to begin turning the tortillas until Small bubbles begin to form on the doughs surface she advised. Use a rolling pin on a lightly floured surface to Roll out the flour Tortilla dough. To Fry either Type of the tortillas use a hot a greased non stick pan or a griddle. Tortillas an integral part of Many mexican dishes can be eaten in various ways. Section the Corn tortillas and Fry in Oil to create chips for Salsa dipping or throw some scrambled eggs Over the deep Fried sections and Fry for a mexican breakfast Martinez suggested. Make hours d oeuvres using Small bite size tortillas. Or simply place a slice of your favorite cheese on the uncooked Tortilla fold in half and Fry. Tortilla demonstration Mary Ann Vela left and Martha Flores show How its done. To avoid frying in Oil for such dishes As Tostada that Call for crispy tortillas Martinez suggests using a microwave oven. She places a single layer of tortillas on a paper Towel microwaving them on High Power for about six minutes. Turn them Midway through the cooking period. As microwaves vary Martinez suggests experimenting with one or two tortillas to achieve the Type of crispness preferred. To prepare other mexican dishes Martinez who often assisted her parents in the two mexican restaurants they owned in California recommends using recipes in the better Homes and Garden mexican Cookbook. Those recipes Are some of the More authentic ones she has come across Martinez said. Here Are the Tortilla recipes the women made available during the demonstration. Corn tortillas 2 cups Masa Harina Corn Tortilla mix 1 cup water Combine Tortilla mix with the water. Mix with hands until the dough is moist but holds its shape. More water can be added if needed. Let stand 15 minutes. Divide dough into 12 balls. Dampen dough slightly with water. Using a Tortilla press or Flat baking dish like a pie plat press a Ball of dough Between sheets of waxed paper. Carefully Peel off top Sheet of paper. Place Tortilla paper Side up on hot a greased griddle or Skillet. Gently Peel off remaining Sheet of paper. Cook about 30 seconds or until edges begin to dry. Turn Cook until surface appears puffy. Repeat with remaining dough. Stack hot tortillas in a Napkin lined Basket to keep warm. Makes about 12 6-Inch tortillas. Flour tortillas 2 cups All purpose flour 1 Teaspoon Salt 1 Teaspoon baking powder 1 Tablespoon lard or shortening i to % cup warm water in mixing bowl stir together the dry ingredients. Cut in lard until mixture resembles Cornmeal. Add vie cup warm water and mix until dough can be gathered into a Ball if needed add More water 1 Tablespoon at a time. Let dough rest 15 minutes. Divide dough into 12 portions shape into balls. On a lightly floured surface Roll each Ball into a 7-Inch round. Trim uneven edges to make round tortillas. Cook in an a greased Skillet Over medium heat until lightly browned about 1 h minutes per Side. Stack hot tortillas in a Napkin lined Basket to keep warm. Makes 12 7-Inch tortillas. To make Taco shells in a heavy Skillet heat a Inch cooking Oil. Fry each Tortilla 10 seconds or until Limp. With tongs fold Tortilla in half continue frying holding edges apart with the tongs. Cook 1 a to 1 vie minutes longer or until Crisp turning once. Drain on paper towels. To soften tortillas for filling in Small Skillet heat 2 Tablespoons cooking Oil. Holding Tortilla with tongs dip each Tortilla in the hot Oil for 10 seconds or just until Limp. Drain on paper towels. Repeat with remaining tortillas adding More Oil As needed. Friday november 2, 1990 the stars and stripes a a a Page 13