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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix water with the masa and mix quickly and lightly. | 2. Cover with a damp towel and set aside for 20 minutes. | 3. Open the tortilla press and place a plastic sandwich bag on the bottom plate. | 4. Make a ball of dough about 1 1/2 inches in diameter. | 5. Flatten the ball slightly and place on the baggie. | 6. Then place another baggie on top, close the press and push down on the handle. | 7. Remove the tortilla and carefully peel the bag/s from the dough. | 8. Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil. | 9. Only filp once, they don't taste good if you keep flipping! | 10. Keep the tortilla's warm in a stack, wrapped with a thick towel. | 11. You may need to add a little water to the masa from time to time if it dries out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cold water	1 1/3	1/3		0.0	0.0	0.0	0.0
masa harina	2	cups		827.64	174.6252	19.2888	8.4132
shortening				-	-	-	-

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