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Mexican Tortillas

Holiday.Cook's picture
  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)

Mix the cornmeal, salt and all-purpose flour in a large bowl, add the shortening or margarine and rub in until the mixture resembles breadcrumbs.
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.

Recipe Summary

Side Dish

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Nutrition Rank

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

Mexican Tortillas Recipe