I have 4 pounds of Harina prepararada para tortillas, a pre-mixed

[flamin lib]

flour for tortillas. I got it by mistake when I bought the makin's for tamales.

It's basically wheat flour with a bit of salt, leavening, palm oil and corn syrup.

Since I don't plan to make my own tortillas is there anything else this stuff is good for or should I just take it to a food bank?

[Warpy]

1. I did the same thing once

and found it was good for things like muffins and quick breads.

There's no way I'd make my own flour tortillas in this town. I'm only 3 miles away from the Frontier Restaurant and their fresh flour tortillas are so good I eat them plain.

[likesmountains 52]

4. I'm so jealous! When I'm in Albuquerque that's always my last stop ..

The Frontier for 4 dozen tortillas to bring home..200 miles away.

[Brazenly Liberal]

2. Arepas!

You can make arepas - which are basically stuffed cornbread.
There are recipes all over the web, some including a long list of ingredients and others much simpler.

Here's a pretty simple recipe for Venezuelan arepas:

http://www.wikihow.com/Cook-Arepas

And these are Colombian, where they like to make them with cheese.
http://www.epicurious.com/recipes/food/views/Colombian-Arepas-239943

We like to fill them with chili.



-

[spindrifter]

3. Try pupusas...very

similar to arepas, but smoother texture. http://www.whats4eats.com/breads/pupusas-recipe

But you MUST serve pupusas with curtido--a pickled cabbage cum cole slaw side dish.

CURTIDO (PICKLED CABBAGE)
1 medium cabbage, shredded
2 carrots, shredded
1 small red onion, sliced thin
4 cups cider vinegar

Preparing the curtido: In a large bowl, combine the cabbage, carrots, onion, vinegar, water, oregano, chile flakes, red bell pepper, and salt until well mixed. Trasfer to a glass or plastic 1-gallon jar. Secure with the lid and agitate to mix well. Let marinate at least 1 day. Makes 1 gallon. This mixture will keep up to 1 month in the refrigerator.