Corn & Wheat Tortillas
Description
This Mexican appetizer features Stone ground corn meal, Whole wheat flour, Boiling water, Salt. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Pour the boiling water over the corn meal.
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Let sit ten minutes or more.
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Mix salt and whole wheat flour.
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Add enough flour to the corn meal mixture to make a kneadable dough.
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Knead 5 to 10 minutes.
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Let sit 5 minutes.
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Pinch off a piece of dough about the size of a golfball.
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Roll out on a floured board to a more or less round shape about 4 inches in diameter.
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Cook on an unoiled hot griddle or heavy skillet, about 2 minutes on each side.
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You can salt the griddle to keep the tortillas from sticking, but it is not really necessary.
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I also like these
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cut into wedge shapes and deep fried in very hot oil(corn chips) and served with guacamole, hot salsa or refried beans and cheese(or all of the above).
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 459.6kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 2453.7mg103%
- Total Carbohydrate 97.8g33%
- Dietary Fiber 13.4g54%
- Sugars 2.5g
- Protein 17.6g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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