Try this Flour Tortillas #06 recipe, or contribute your own.
Suggest a better descriptionFrom: 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 | ||
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Calories: 85 | ||
Calories from Fat: 12 (14%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 85
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