** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Separate in 16 pieces and form balls. One at a time put dough between two pieces of wax paper and flatten into a disk using a rolling pin.
3. Heat ungreased frying pan over medium-high heat, about two minutes.
4. Bake tortillas, flipping constantly until dry and light brown specks appear.
Comments on Corn Tortillas Taco Shells Recipe:
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Posted by a Visitor - September 12, 2012
how do you store these ? how long can you store them?
Posted by a Visitor - January 29, 2010
What is Masca
Posted by a Visitor - November 24, 2009
Thank you finally the ingredients of my search.Is Masa gluten free?
Dietary Notes:
This recipe is very low-sodium with 74.19mg per serving, low-fat with 0.56g per serving, low-saturated fat with 0.06g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn allergies.
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