Try this Corn Tortillas recipe, or contribute your own.
Suggest a better description* Use the instant Corn Flour Tortilla Mix.
Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary). Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper square; flatten slightly. Cover with another waxed paper square. Roll into 6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot.
Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper. Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes. stack tortillas, placing waxed paper between each. Cover with damp towel.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 12 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 3.5mg | 0 % | |
Potassium 0mg | 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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