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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Corn Tortillas (Patterson)

Date Added: May 10, 2010

Ingredients:

1 1/2 Cups Cornmeal
2 Tablespoons Flour defatted
1 Cup Whole Wheat Pastry Flour &
1 Teaspoon Salt (I used reduced sodium)
1 Cup Water
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Directions:

1. Mix and knead the dough a little.

2. Divide into 6 equal parts. Roll each portion very thin on floured board or between waxed paper.

3. Bake on hot ungreased iron grill. Flip over and brown other side.

4. (Heavy skillet may be used). The author also recommends using these as pizza bases, or filling them with tofu and tomato sauce and baking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Corn allergies.
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