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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix dry ingredients together. | 2. Add Melted Butter. | 3. Add water slowly until the mixture resembles dough. | 4. Divide dough into balls, hand roll into golf ball sized dough balls. | 5. Roll out dough with rolling pin as thin as you can get it on a floured surface. | 6. Cook on a flat griddle at 300 F 1 min on each side, on a lightly buttered griddle until the tortilla is thin, soft, flexible, and a pale yellow color. | 7. a. color approximate based on preference. | 8. Tip 1: Tortilla should not be crispy like a chip, but flexible & soft, turn heat down until you reach a desired consistency. Also, you can reheat cooled tortillas in microwave to regain the flexibility if it becomes stiff. | 9. Tip 2: If using a large skillet on a range top stove, use Med to Med-High heat depending on range top, 1-2 min on each side until tortilla is soft, flexible, and a pale yellow color. | 10. a. Color approximate based on personal preference. | 11. Tip 3. Use a non-stick spatula or a large plastic slotted spatula to lift the rolled tortilla off the floured surface when transferring it to the griddle or skillet for cooking so that you don’t accidently break the uncooked tortilla. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
cornmeal	1/2	cup		220.82	46.9029	4.9532	2.1899
salt	1/8	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
water	3	ounces		0.0	0.0	0.0	0.0
butter	2	tablespoons	salted	171.0	7.857	5.343	14.4

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