Mix flour and salt in a medium size mixing bowl. Add shortening and mix until there are no more chunks of shortening left. Mix in cold water a little at a time until you have a some what stiff dough. Pinch off dough about the size of a golf ball, roll out flat with a rolling pin and fry in dry skillet till it bubbles, turn and fry dry about 15 - 25 seconds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 12|
|Calories from Fat: 28 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.6mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 29.9mg||1 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 18.5g|
|Protein 2.6g||4 %|
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: 117
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If you have leftovers, I suggest making this
"Also included in the Leftover Enchiladas: Mexican Porkchops & Taco Meatloaf." —
What would you serve with this? Link in another recipe