Try this Corn Tortillas recipe, or contribute your own.
Suggest a better descriptionBoth of these recipes are from the Better Homes and Gardens MEXICAN cookbook. Combine tortilla flour with water; mix with hands till dough is moist but holds its shape (add more water if needed). Let stand 15 minutes. Divide dough into 12 balls. Dampen dough slightly with water. Using a tortilla press or flat baking dish, press a ball of dough between sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on hot ungreased griddle or skillet. Gently peel off remaining sheet of paper. Cook about 30 seconds or till edges begin to dry. Turn; cook till surface appears puffy. Repeat with remaining dough. makes 12 tortillas. (Masa Harina (dehydrated masa flour) is made and distributed by the Quaker Oats company. It is a specially prepared corn flour and is used to make corn tortillas and tamales. It IS NOT corn MEAL.) Posted to Bakery-Shoppe Digest V1 #230 by "Catherine M. Frazier"
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 1.2mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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