Mexican Tortillas Recipe
Ingredients
| Cornmeal | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Shortening | 2 Tablespoon | |
| Warm water | 1 1⁄4 Cup (20 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2334 Calories from Fat 382
% Daily Value*
Total Fat 44 g67.6%
Saturated Fat 9.5 g47.5%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 2071.1 mg86.3%
Total Carbohydrates 437 g145.6%
Dietary Fiber 30.1 g120.5%
Sugars 2.7 g
Protein 52 g103.6%
Vitamin A 0.2% Vitamin C
Calcium 6.7% Iron 126%
*Based on a 2000 Calorie diet
Directions
Add the water and mix to a dough.
Turn the dough out onto a lightly floured surface and knead for a short time until it is smooth.
Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about 1 hour covered with a damp dish towel.
Roll out each ball thinly on the floured surface to a circle about 10 inches in diameter.
Heat an ungreased griddle or large frying pan and fry the tortillas over a fairly high heat, turning them over so they are lightly browned on each side.
Chef
