Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine masa harina with water. | 2. Mix with hands until dough is moist but holds its shape. | 3. Add more water if needed. | 4. Let dough rest for 15 minutes. | 5. Divide dough into 12 balls. | 6. Dampen dough slightly with water. | 7. Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round. | 8. Carefully peel off the top sheet of paper. | 9. Place tortilla, paper side up, on a hot ungreased griddle or skillet. | 10. Gently peel off remaining paper. | 11. Cook for 30 seconds or until edges begin to dry. | 12. Turn and cook until surface appears puffy. | 13. Repeat with remaining dough balls. | 14. To make taco shells: In a heavy skillet heat 1/4 inch cooking oil. | 15. Fry each tortilla 10 seconds or until limp. | 16. With tongs, fold tortilla in half and continue frying holding edges apart. | 17. Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once. | 18. Drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
masa harina	2	cups		827.64	174.6252	19.2888	8.4132
water	1	cup		0.0	0.0	0.0	0.0
salt	2	teaspoons		-	-	-	-

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