Corn and Flour Tortillas |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 each | |||||||||
| INGREDIENTS: | ||
| 1/3 cup sifted all-purpose flour | 1-2/3 cup blue cornmeal | 1 cup water |
| 1 | Combine flour and cornmeal in a mixing bowl. |
| 2 | Stir in water and mix well. |
| 3 | Shape dough into twelve balls and roll them out between two sheets of greased wax paper (or pat them flat by hand). |
| 4 | Cook on a greased griddle or in a frying pan over medium heat, turning once, until lightly brown on both sides. |