Corn Tortillas |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | |||||||||
| INGREDIENTS: | ||
| 2 cups blue cornmeal | 1-1/4 cups water | |
| 1 | Mix cornmeal and water until dough is pliable and moist (but not sticky or wet). |
| 2 | Shape dough into twelve balls. |
| 3 | Flatten balls by patting out with hands or rolling between two sheets of greased wax papper. |
| 4 | Cook on lightly greased griddle over medium heat about four minutes on each side, or until brown. |