|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Corn tortillas are made from masa harina, meaning “dough flour.” This special flour is dried corn that has been soaked in limewater and finely ground.
The easiest way to make round tortillas is to purchase a tortilla press. This tool costs around $20 and can be found at online cooking stores.
This recipe makes twelve 5 to 5.5 inch tortillas that can be used immediately or frozen for later use.
- 2-1/2 cups masa harina
- 1-1/4 tsp salt
- 1-1/2 cups warm water
In medium bowl, mix masa harina and salt.
Slowly add water until the dough becomes smooth and firm, not sticky.
Turn dough out onto board and divide it into 12 equal portions. Roll into balls.
If you have a tortilla press, follow the tool’s instructions for flattening the tortillas.
By hand, place a tortilla ball between two sheets of wax paper. Use rolling pin to roll dough out into a thin tortilla shape.
To cook, place one tortilla at a time in a large ungreased frying pan. Cook over moderate hot heat for about one to two minutes on each side, or until each side is lightly browned.
When finished cooking all the tortillas, wrap them together in aluminum foil and place in warm oven (about 300 degrees F) for 5 minutes.