RecipeDB

Cooking in progress....

Soft Corn Tortillas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.4664
Energy (kCal)584.64
Carbohydrates (g)94.5258
Total fats (g)13.8898
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter. | 2. On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so. | 3. Stack on top of each other and keep warm til serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    cornmeal 1 cup 441.64 93.8058 9.9064 4.3798
    salt 1 teaspoon - - - -
    egg 2 143.0 0.72 12.56 9.51
    cold water 2 cups 0.0 0.0 0.0 0.0

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



    Similar Recipes by Processes Similar Recipes by Category Composition