Corn tortillas (aha)

12 Servings

Ingredients

Quantity Ingredient
1½ cup Water
1½ tablespoon Acceptable margarine
1 cup Stone-ground cornmeal
1½ tablespoon Acceptable margarine
1¼ cup Whole-wheat flour
1 teaspoon Salt

Directions

Bring water to a boil in a small saucepan. Add 1½ 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 ½ 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

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