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Name: Chile Black Pepper Tortillas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2/3 c Water; 2 tb All-purpose flour; 1/2 ts Salt; 1 c Masa harina; 1 tb Chile powder; 1/4 ts Black Pepper freshly ground

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INGREDIENTS

2/3 c Water
2 tb All-purpose flour
1/2 ts Salt
1 c Masa harina
1 tb Chile powder
1/4 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

Recipes are by Jacqueline Higuera McMahan This produces an earthy-flavored burnished red tortilla that looks as good as it tastes. INSTRUCTIONS: Stir together masa, pepper, chile powder and salt in a mixing bowl. Gradually add the water, stirring with a fork until you have a soft dough. Sprinkle flour on a work surface. Turn out dough and knead for 1 minute. Cover dough with an upside-down mixing bowl; let rest for 20 minutes. Cut 2 squares of plastic wrap large enough to fit the tortilla press. Place on bottom of the press. Pinch off a small ball of dough (about a tenth of the dough) and put in the press. Cover with second piece of plastic. Gently press. (You dont want a paper-thin tortilla or you will have difficulty peeling it off the plastic.) Gently peel off top piece of plastic by starting from the side nearest the handle. Peel off bottom plastic by gently peeling from the handle side. If you find the dough or tortilla is difficult to handle, sprinkle remaining dough with a few teaspoons of all-purpose flour, knead and press the next tortilla. (If you press tortillas all at once before cooking, cover them as you go with a damp towel to prevent them from drying out.) Place tortilla on a preheated comal or griddle. Cook for 40 seconds, then lift and look at the bottom. If tortilla is speckled, turn it over and cook for another 40 seconds. These tortillas should be undercooked slightly so they will fold easily into quesadillas without cracking. Repeat with remaining dough. Yields 10. PER TORTILLA: 45 calories, 1 g protein, 9 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 108 mg sodium, 1 g fiber. Posted to CHILE-HEADS DIGEST V4 #094 by Bob Batson on Aug 22, 1997

NOTES

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Chile Black Pepper Tortillas

2/3 c Water
2 tb All-purpose flour
1/2 ts Salt
1 c Masa harina
1 tb Chile powder
1/4 ts Black Pepper freshly ground

Recipes are by Jacqueline Higuera McMahan    This produces an earthy-flavored burnished red tortilla that looks as good  as it tastes.    INSTRUCTIONS: Stir together masa, pepper, chile powder and salt in a mixing  bowl. Gradually add the water, stirring with a fork until you have a soft  dough.    Sprinkle flour on a work surface. Turn out dough and knead for 1 minute.  Cover dough with an upside-down mixing bowl; let rest for 20 minutes. Cut 2  squares of plastic wrap large enough to fit the tortilla press. Place on  bottom of the press. Pinch off a small ball of dough (about a tenth of the  dough) and put in the press. Cover with second piece of plastic. Gently  press. (You dont want a paper-thin tortilla or you will have difficulty  peeling it off the plastic.) Gently peel off top piece of plastic by  starting from the side nearest the handle. Peel off bottom plastic by  gently peeling from the handle side. If you find the dough or tortilla is  difficult to handle, sprinkle remaining dough with a few teaspoons of  all-purpose flour, knead and press the next tortilla. (If you press  tortillas all at once before cooking, cover them as you go with a damp  towel to prevent them from drying out.)    Place tortilla on a preheated comal or griddle. Cook for 40 seconds, then  lift and look at the bottom. If tortilla is speckled, turn it over and cook  for another 40 seconds. These tortillas should be undercooked slightly so  they will fold easily into quesadillas without cracking. Repeat with  remaining dough. Yields 10.    PER TORTILLA: 45 calories, 1 g protein, 9 g carbohydrate, 0 g fat (0 g  saturated), 0 mg cholesterol, 108 mg sodium, 1 g fiber. Posted to  CHILE-HEADS DIGEST V4 #094 by Bob Batson <bob@sky.net> on Aug 22, 1997

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Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 1 Servings

Calories: 905
Calories from Fat: 90 (10%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 4.5g
Cholesterol 0mg		0 %
Sodium 289.3mg		10 %
Potassium 875.8mg		23 %
Total Carbohydrate 188.8g		56 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 184.9g
Protein 23.8g		34 %
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Calories per serving: 905

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