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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (29g) Recipe makes 16 servings |
||
| Calories 52 | ||
| Calories from Fat 4 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 73mg | 3% | |
| Potassium 42mg | 1% | |
| Total Carbohydrate 10.9g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.1g | ||
| Protein 1.3g | 2% | |
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From: Montana Heart Song
On Nov 18, 2009
I have used this exact recipe for years using masa harina flour. This is an excellent recipe. There is only one thing that I do that is not said, I do use wax paper but I lightly spray with Pam before putting the each ball down on the wax paper. I have never had any paper stick. The secret I think to this recipe is the time you let the dough sit. I am happy that you have posted it and I am glad I have reviewed.
From: Jopalis
On Nov 17, 2009
My go to recipe since I tried it. Very simple. I add 1 tsp of salt and be sure you use warm water. Add more water if necessary but just til you can make it stay together and not be crumbly.
From: edwinna
On Jan 10, 2004
I've been struggling for months to make corn tortillas from the recipe on the bag of masa harina and failed everytime. They always fell apart. This recipe worked perfectly! And, they taste so good. The only problem is that now my hubby no longer wants store bought tortillas, so I'm adding another thing to my weekly 'to do' list. Letting the tortillas cook for a few seconds before peeling off the wax paper really made a difference as far as not falling apart goes. This is a definite keeper. Thanks for a great recipe, Roosie!
From: Mims Cookin
On May 2, 2007
I like the idea of using the wax paper to lay down the tortillas, though I have not tried it yet. I use a tortilla press and have tried using parchement paper which works pretty well and is much more sturdy than wax paper. I have re-used the same parchment paper for other times making tortillas. I add salt to my masa as well as cumin powder and sometimes a sprinkle of granulated garlic. Just enough of each to give a slight hint of a mystery flavor that is plesant, yet undefinable. For the shape of the balls of masa my teenage son helped me once and figured out if your portions are made more into rounded cubes they form better into a circle, true it does. I think it could help keep the edges from being uneven and thiner on one part than the other as well, but you be the judge of that yourselves. These kinds of things are always so subjective.
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