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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, thoroughly combine ONLY 1 cup of flour with the salt and baking powder. | 2. Crumble in the margarine and mix well with your fingers, breaking up any large clumps. | 3. Add in the warm water (starting with the lower amount and add more as needed) and combine well. Do this for about 2 minutes until you have a nice ball of dough. Put the ball into the bowl and loosely cover with a damp paper towel. Place in refrigerator for 15 minutes. | 4. Lightly sprinkle some of the remaining 1/3 cup flour onto a cutting board. Use some of the flour to coat a rolling pin. | 5. Divide and roll the dough into approx 1" size balls (I got 7 total). | 6. One at a time, place each ball onto the floured board. Begin to roll the dough ball into a very thin disc. (I would say about 6" diameter or so, but none of mine came out round. I had some pretty bizarre shapes). Place each flattened ball onto a plate and cover with the damp paper towel. | 7. Heat a large, non-stick skillet over a medium-low flame. DRY fry (no oil) one tortilla at a time. As each one gets lightly browned on both sides (about 2 minutes per side), remove to a clean plate and cover with a damp paper towel. Repeat until all the tortillas are fried up. | 8. Serve and enjoy (I hope). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/3	1/3	divided	-	-	-	-
table salt	1/3	teaspoon		0.0	0.0	0.0	0.0
baking powder	2/3	teaspoon		1.6253	0.8495	0.0	0.0
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
water	1/3 - 1/2	cup		0.0	0.0	0.0	0.0

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