This flour tortilla recipe is adapted from the James Beard Award-winning cookbook “The Border Cookbook” by Cheryl Alters Jamison and Bill Jamison. Unlike many flour tortilla recipes, which typically include lard, this one has only a couple teaspoons of vegetable oil. Made with only a mix of the oil, flour, baking powder and warmed milk, these tortillas are cooked on cast iron and they are best served warm.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.7mg||2 %|
|Sodium 843.9mg||29 %|
|Potassium 188.3mg||5 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 48.2g|
|Protein 8.6g||12 %|
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Calories per serving: 276
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