Side Pannel
Corn Tortillas (Aha)
Corn Tortillas (Aha)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Breads
Ingredients List
- 1 1/2 c Water
- 1 1/2 tb Acceptable margarine
- 1 c Stone-ground cornmeal
- 1 1/2 tb Acceptable margarine
- 1 1/4 c Whole-wheat flour
- 1 ts Salt
Directions
Bring water to a boil in a small saucepan. Add 1 1/2 T margarine. Stir in
cornmeal quickly, then immediately lower heat and cover pan. Let cornmeal
cook over very low heat for 5 minutes. Stir in remaining margarine and set
aside to cool.
Mix flour and salt. Stir in cooled cornmeal and knead, adding water or
more flour if necessary to form a soft dough. Pinch off twelve pices and
roll into 2-inch balls.
Flatten each ball between palms or against a board, making a flat circle.
Roll with rolling pin to 6-7 inches. Keep turning the circle to keep it
round, and sprinkle board and pin with cornmeal as needed to prevent
sticking.
Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until
flecked with dark spots.
Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep
covered with cloth.
They may be made up to a day in advance. Heating for a few seconds on each
side makes them soft and pliable for handling again. Heat them on a
griddle or directly over a medium gas flame.
Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1 gm
Protein 3 gm Sodium 211 mg Polyunsaturated Fat 1 gm
Carbohydrate 18 gm Total Fat 3 gm Monounsaturated Fat 1 gm
Size of Serving: 1 tortilla per serving
cornmeal quickly, then immediately lower heat and cover pan. Let cornmeal
cook over very low heat for 5 minutes. Stir in remaining margarine and set
aside to cool.
Mix flour and salt. Stir in cooled cornmeal and knead, adding water or
more flour if necessary to form a soft dough. Pinch off twelve pices and
roll into 2-inch balls.
Flatten each ball between palms or against a board, making a flat circle.
Roll with rolling pin to 6-7 inches. Keep turning the circle to keep it
round, and sprinkle board and pin with cornmeal as needed to prevent
sticking.
Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until
flecked with dark spots.
Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep
covered with cloth.
They may be made up to a day in advance. Heating for a few seconds on each
side makes them soft and pliable for handling again. Heat them on a
griddle or directly over a medium gas flame.
Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1 gm
Protein 3 gm Sodium 211 mg Polyunsaturated Fat 1 gm
Carbohydrate 18 gm Total Fat 3 gm Monounsaturated Fat 1 gm
Size of Serving: 1 tortilla per serving
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