Try this Flour Tortillas #06 recipe, or contribute your own.Suggest a better description
From: Kenji_Kono@postoffice.brown.edu (Kenji Kono) Date: Tue, 30 Aug 1994 02:53:27 GMT From the Complete book of Mexican Cooking by Elisabeth Lambert Ortiz. Thoroughly mix the dry ingredients. Cut in the lard and add enough water to make a stiff dough. Divide into balls as for corn tortillas and roll out on to a lightly floured board, making them as thin as possible. Bake about 2 minutes on each side on unreased comal over medium heat. Makes about 1 dozen. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 12 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1mg||0 %|
|Sodium 295.1mg||10 %|
|Potassium 32.1mg||1 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.2g|
|Protein 2.1g||3 %|
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Calories per serving: 85
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