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Name: Miquelitas Tortillas (Flour)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/4 c milk; 1/4 c Wheat flour; 1 tb Baking Powder; 1/4 c Vegetable oil; 1 ts Salt; 4 c White flour; 1 1/2 c Warm water

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INGREDIENTS

1/4 c milk
1/4 c Wheat flour
1 tb Baking Powder
1/4 c Vegetable oil
1 ts Salt
4 c White flour
1 1/2 c Warm water

Servings

INSTRUCTIONS

In a large bowl place the white flour, whole wheat flour, baking powder and salt. Mix the ingredients together well. Add the oil, milk, and water. Mix the ingredients together so that they are well blended and a dough is formed. On a floured surface, knead the dough for 2 minutes. With oiled hands, form twelve 2-inch balls by rolling some of the dough in your palms. Roll out each ball so that it forms a 1/8-inch thick circle. On a heated grill place the tortillas. Cook them for 2 minutes on each side, or until they are done. Makes 1 dozen tortillas. Served at Casa de Martinez, Los Ojos, New Mexico. The recipe was given to Clorinda Martinez de Sanchez, Innkeeper, by an employee (Ursula). It was her grandmothers. "In my opinion, these are the perfect tortillas!" says Mrs. Martinez de Sanchez. Recipe from cookbook by Joan Stromquist, "Chile, Corn & Croissants, Delicious Recipes from New Mexico Inns" From the library of Brenda Adams Recipe by: Casa de Martinez Posted to MC-Recipe Digest V1 #389 by Brenda Adams on Jan 26, 1997.

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Miquelitas Tortillas (Flour)

1/4 c milk
1/4 c Wheat flour
1 tb Baking Powder
1/4 c Vegetable oil
1 ts Salt
4 c White flour
1 1/2 c Warm water

In a large bowl place the white flour, whole wheat flour, baking powder and  salt. Mix the ingredients together well.    Add the oil, milk, and water. Mix the ingredients together so that they are  well blended and a dough is formed.    On a floured surface, knead the dough for 2 minutes.    With oiled hands, form twelve 2-inch balls by rolling some of the dough in  your palms.    Roll out each ball so that it forms a 1/8-inch thick circle.    On a heated grill place the tortillas. Cook them for 2 minutes on each  side, or until they are done.    Makes 1 dozen tortillas.    Served at Casa de Martinez, Los Ojos, New Mexico. The recipe was given to  Clorinda Martinez de Sanchez, Innkeeper, by an employee (Ursula). It was  her grandmothers. "In my opinion, these are the perfect tortillas!" says  Mrs. Martinez de Sanchez.    Recipe from cookbook by Joan Stromquist, "Chile, Corn & Croissants,  Delicious Recipes from New Mexico Inns" From the library of Brenda Adams  <adamsfmle@sprintmail.com>    Recipe by: Casa de Martinez    Posted to MC-Recipe Digest V1 #389 by Brenda Adams  <adamsfmle@sprintmail.com> on Jan 26, 1997.

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 12

Calories: 174
Calories from Fat: 31 (18%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1g
Cholesterol 0.1mg		0 %
Sodium 92.6mg		3 %
Potassium 58.1mg		2 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 29.7g
Protein 4.3g		6 %
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: 174

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