Corn Tortillas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 162.3
- Total Fat: 3.1 g
- Cholesterol: 0.3 mg
- Sodium: 11.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 1.6 g
- Protein: 4.1 g
View full nutritional breakdown of Corn Tortillas calories by ingredient
Introduction
A great home-made tortilla recipe using cornmeal, shortening and a touch of yeast! Let the fiesta begin! A great home-made tortilla recipe using cornmeal, shortening and a touch of yeast! Let the fiesta begin!Number of Servings: 10
Ingredients
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2 cups flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
ΒΌ teaspoon instant yeast
2 tablespoons non-fat dry milk
2 tablespoons vegetable shortening
1 cup warm water
Directions
In a medium-sized, mix together all of the dry ingredients, then cut in the shortening.
Gradually mix in the water. Knead briefly, just until the dough is smooth.
Divide the dough into 10 pieces, weighing about 2 ounces each.
Round them into balls, flatten slightly, and allow them to rest, covered, for at least 30 minutes.
Preheat a heavy frying pan over medium heat.
Working with one piece of dough at a time (keep the remaining dough balls covered), roll balls out until they're about 8 inches in diameter.
Fry wraps in the ungreased pan for about 45 seconds on each side
Stack wraps on top of one another as you fry them to keep them soft
and pliable.
Store, tightly wrapped, in a plastic bag at room temperature. For storing wraps longer than a couple of days, freeze them.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Gradually mix in the water. Knead briefly, just until the dough is smooth.
Divide the dough into 10 pieces, weighing about 2 ounces each.
Round them into balls, flatten slightly, and allow them to rest, covered, for at least 30 minutes.
Preheat a heavy frying pan over medium heat.
Working with one piece of dough at a time (keep the remaining dough balls covered), roll balls out until they're about 8 inches in diameter.
Fry wraps in the ungreased pan for about 45 seconds on each side
Stack wraps on top of one another as you fry them to keep them soft
and pliable.
Store, tightly wrapped, in a plastic bag at room temperature. For storing wraps longer than a couple of days, freeze them.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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MEDELLIA_4
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WRKNMOM1
I make tortillas all the time and was looking for a good corn tortilla recipe. This one is great. It is easy to work with. My only complaint is that it can dry out faster than regular flour tortillas but I think that is the nature of the cornmeal. I love how it uses very little fat. Its a keeper. - 3/2/10