Corn tortillas (aha)
Yield: 12 Servings
Ingredients:
- 1 1/2 c Water
- 1 1/2 tb Acceptable margarine
- 1 c Stone-ground cornmeal
- 1 1/2 tb Acceptable margarine
- 1 1/4 c Whole-wheat flour
- 1 ts Salt
Instructions:
Bring water to a boil in a small saucepan. Add 1 1/2 T margarine. Stir in cornmeal quickly then immediately lower heat and cover pan. Let cornmeal cook over very low heat for 5 minutes. Stir in remaining margarine and set aside to cool. Mix flour and salt. Stir in cooled cornmeal and knead adding water or more flour if necessary to form a soft dough. Pinch off twelve pices and roll into 2-inch balls. Flatten each ball between palms or against a board making a flat circle. Roll with rolling pin to 6-7 inches. Keep turning the circle to keep it round and sprinkle board and pin with cornmeal as needed to prevent sticking. Cook on a hot ungreased griddle for 1 1/2 minutes on each side or until flecked with dark spots. Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep covered with cloth. They may be made up to a day in advance. Heating for a few seconds on each side makes them soft and pliable for handling again. Heat them on a griddle or directly over a medium gas flame. Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1 gm Protein 3 gm Sodium 211 mg Polyunsaturated Fat 1 gm Carbohydrate 18 gm Total Fat 3 gm Monounsaturated Fat 1 gm From: American Heart Association Cookbook Fifth Edition Times Books 1991 Entered by: Lawrence Kellie Thu 11-28-1996 at 11:38:40 Size of Serving: 1 tortilla per serving
