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Nixtamal Tortillas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6612
Energy (kCal)178.1109
Carbohydrates (g)35.2759
Total fats (g)2.1769
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put hominy, masa de harina, and salt in the work bowl of a food processor. Add hot water and process until dough forms a soft but firm ball. | 2. Remove dough and knead briefly, then cover with plastic wrap or a damp clean towel and allow dough to rest at least an hour at room temperature. | 3. Divide dough into 20 equal portions and roll each portion into a ball. Press each ball of dough out into a thin disk using a tortilla press lined with plastic sheets made from food storage bags. Alternatively, shape by hand or with a rolling pin, but dough is quite sticky so a tortilla press will give the best results. | 4. Heat a cast iron skillet or comal over medium-high heat. Make sure the pan is thoroughly hot for best results. Cook each tortilla for 30 seconds on the first side, a full minute on the second side, and an additional 30 seconds on the first side. If you find tortillas are sticking to the pan, brush a very tiny bit of oil on the surface of the pan before cooking. | 5. Best served warm and fresh. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hominy 1 can drained 178.1109 35.2759 3.6612 2.1769
    tortilla 1 1/2 1/2 - - - -
    salt 1/4 teaspoon - - - -
    hot water 1 cup 0.0 0.0 0.0 0.0

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



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