4 Serves
73 Mins
In a large mixing bowl, combine masa harina and warm water, kneading until a soft, smooth dough forms that does not stick to your hands.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
91 µg / 400 µgCalcium
78 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Cover the dough with a damp kitchen towel and let it rest for 30 minutes to allow the corn flour to fully hydrate.
Divide the dough into small, equal-sized balls and press them into thin discs using a tortilla press or a rolling pin between two sheets of parchment paper.
Heat a non-stick skillet or griddle over medium-high heat and lightly brush with a small amount of vegetable oil.
Cook each tortilla for about 1 to 2 minutes per side until lightly browned and cooked through, then season lightly with salt.
13
g124
g35
g
American
