1 1/2 c. cold water
1 c. all-purpose flour
1/2 c. cornmeal
1/4 tsp. salt
1 egg
Vegetable oil

Heat 8 inch skillet over medium-low heat just until hot. Grease skillet if necessary. Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer.

Heat oil (1 inch) in 3 quart saucepan to 375 degrees. Slide tortilla into oil. Fold in half with tongs or 2 forks and hold so 1 inch space remains between halves of tortilla. Fry, turning occasionally, until crisp and golden brown; drain on both sides. Do NOT use self-rising flour in this recipe. Suggestion: When preparing hamburger for tacos, add chili powder, garlic, onion and ground cumin.