Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together dry ingredients. | 2. Whisk together oil and water; pour into the dry ingredients. | 3. Mixing with a fork, and then your hands, work batter into a pliable dough. | 4. Add additional flour or water if needed. | 5. Break off pieces of dough and roll into small balls (golf ball size). | 6. Place one ball between two sheets of plastic wrap; flatten into a circle with the palm of your hand. | 7. Then, with a rolling pin, roll out into a thin tortilla. | 8. Heat a cast-iron skillet or nonstick griddle over high heat. | 9. Lightly oil the skillet. | 10. Gently remove the top wrap from tortilla and flip the tortilla onto the palm of your hand. | 11. Remove the bottom wrap and drop the tortilla into the hot skillet (reuse the plastic wrap for remaining tortillas). | 12. While first tortilla is cooking, flatten another one and get it ready to fry. | 13. Flip tortilla in skillet after 20 to 30 seconds and cook on the other side, until lightly browned on both sides. | 14. Adjust the heat to brown quickly and not dry out the tortillas. | 15. Remove cooked tortilla; place it on a paper towel. | 16. Continue with the remaining tortillas, stacking the cooked tortillas on top of each other. | 17. They will stay warm and pliable. | 18. Use immediately, or refrigerate and use within a couple of days, or freeze. | 19. Warm slightly to make them soft and pliable again. | 20. Note: Do not use potato starch; it's different from potato flour. | 21. Also, before using the rolling pin, you can use a tortilla press instead of your hands to help create a more uniformly round tortilla, but hands work just fine too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mochiko rice flour	3/4	cup	sweet	-	-	-	-
brown rice flour barley	3/4	cup		-	-	-	-
potato flour	2	tablespoons		71.4	16.62	1.38	0.068
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
water	2/3 - 3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.