Thoroughly mix dry ingredients. Cut in lard and enough water to make a stiff dough. Divide into balls about the size of small eggs and roll out on a lightly floured board, making them as thin as possible. Bake about 2 minutes on each side on an ungreased comal or griddle. MM and upload by DonW1948@aol.com / CBMC Posted to MM-Recipes Digest V3 #348 From: BobbieB1@aol.com Date: Thu, 19 Dec 1996 23:26:51 -0500
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|Serving Size: 1 Tortilla (21g)|
|Recipe Makes: 12 Tortillas|
|Calories from Fat: 11 (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 30.8mg||1 %|
|Potassium 26.3mg||1 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 14g|
|Protein 2g||3 %|
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Calories per serving: 79
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