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Name: Corn Tortillas (Making)
Prep time: 30 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: FOR 16 TORTILLAS; 1 1/2 tb Vegetable oil; 1 1/3 c Warm water; 1 1/2 c Masa harina; 1/2 c Cornmeal

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INGREDIENTS

FOR 16 TORTILLAS
1 1/2 tb Vegetable oil
1 1/3 c Warm water
1 1/2 c Masa harina
1/2 c Cornmeal

Servings

INSTRUCTIONS

Mix all the ingredients together in a large bowl and beat with a wooden spoon until thick and smooth. Scrape the sides of the bowl, and cover the surface of the dough with plastic wrap while pressing and frying individual tortillas so the dough will not dry out. To form the tortillas, wet your hands and pull off a lump of dough about the size of a golfball. Roll it into a ball. Tear off 2 pieces of plastic wrap about a foot long. Either in a tortilla press, or between 2 dinner plates, place the ball between the sheets of plastic wrap. Press down with the palm of your hand to flatten slightly, then press firmly to form a thin circle. Use the first tortilla to test the consistency of the dough. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the sheet of plastic sticks to the dough and it is very soft, add a few tablespoons of masa harina. Repeat with the remaining dough, leaving individual tortillas between the sheets of plastic wrap. Heat a heavy skillet over medium-high heat until hot. Peel off the top sheet of plastic and invert the tortilla into the hot pan. Grill until stiffened, about 30 seconds; turn for 1 minute or less, until the side is slightly browned, then turn to the first side for 30 seconds. The time for grilling each tortilla is less than 2 minutes. Repeat with the remaining tortillas. Source: SouthWest Tastes

NOTES

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Corn Tortillas (Making)

FOR 16 TORTILLAS 
1 1/2 tb Vegetable oil 
1 1/3 c Warm water 
1 1/2 c Masa harina 
1/2 c Cornmeal

Mix all the ingredients together in a large bowl and beat with a wooden  spoon until thick and smooth. Scrape the sides of the bowl, and cover the  surface of the dough with plastic wrap while pressing and frying individual  tortillas so the dough will not dry out. To form the tortillas, wet your  hands and pull off a lump of dough about the size of a golfball. Roll it  into a ball. Tear off 2 pieces of plastic wrap about a foot long. Either in  a tortilla press, or between 2 dinner plates, place the ball between the  sheets of plastic wrap. Press down with the palm of your hand to flatten  slightly, then press firmly to form a thin circle. Use the first tortilla  to test the consistency of the dough. If the edges of the tortilla are  uneven and crumbly, the dough needs a little more water. If the sheet of  plastic sticks to the dough and it is very soft, add a few tablespoons of  masa harina. Repeat with the remaining dough, leaving individual tortillas  between the sheets of plastic wrap. Heat a heavy skillet over medium-high  heat until hot. Peel off the top sheet of plastic and invert the tortilla  into the hot pan. Grill until stiffened, about 30 seconds; turn for 1  minute or less, until the side is slightly browned, then turn to the first  side for 30 seconds. The time for grilling each tortilla is less than 2  minutes. Repeat with the remaining tortillas. Source: SouthWest Tastes

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 16

Calories: 89
Calories from Fat: 15 (17%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 1.3mg		0 %
Potassium 64.5mg		2 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 17g
Protein 2.1g		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.

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Calories per serving: 89

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