Try this Flour Tortillas recipe, or contribute your own.
Suggest a better descriptionMix flour and salt; cut in lard until particles are the size of fine crumbs. Sprinkle in water; one tablespoon at a time, until all flour is moistened and dough almost cleans the sides of the bowl. Gather dough into a ball; divide into 12 equal parts for 6-inch tortillas, 8 equal parts for 8-inch tortillas, or 6 equal parts for 10-inch tortillas. Shape each part into a ball; brush lightly with lard. Cover and let rest 20 minutes. For each tortilla, roll 1 ball on a floured surface into 6, 8, or 10-inch circle. Heat ungreased griddle or skillet over medium-high heat unti hot. Cook tortilla until dry around edge and blsiters appear on the surface, about 2 minutes. Turn and cook the other side until dry, about 1 minute. Stack tortillas, placing waxed papper between each. Cover with damp towel. Makes 12 6-inch, 8 8-inch or 6 10-inch tortillas. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 125 | ||
Calories from Fat: 50 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 0.7mg | 0 % | |
Potassium 28.6mg | 1 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 15.5g | ||
Protein 2.2g | 3 % | |
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. |
Calories per serving: 125
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