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Ingredientes
- 1 1/2 c. Masa harina *
- 2 tsp Salt
- 2 tsp Vegetable shortening
- 1 1/4 c. Water
Direcciones
- * Masa harina - A flour made from dry corn, that is combined with liquid and used to make corn tortillas and tamales. Masa harina is available in many grocery stores and may be stored in an airtight containers or possibly in a freezer. In a medium bowl, stir together the masa harina and salt. In a small saucepan over high heat, bring the lard of shortening and water to a boil and stir till melted. Pour this liquid into the masa harina and blend well with a fork or possibly pastry blender. Knead on a lightly floured board till smooth, about 5 min.
- Divide the dough into 12 pcs and roll each into a ball about 1 inch in diameter. Roll out the dough between pcs of parchment or possibly waxed paper till the dough is paper thin and about 6 inches in diameter.
- Heat a large cast iron or possibly other heavy skillet over high heat till very warm. Remove a circle of dough from the paper and place it in the warm skillet. Cook till brown on one side, about 30 seconds, turn and brown the other side. Keep hot in a cloth towel. Repeat till all the tortillas are made.
- TORTILLA CHIPS
- Cut tortilla into 8 wedges; set aside. Pour oil into a heavy saucepan or possibly skillet to a depth of 1 inch Over medium high heat, heat to a temperature of 375 degrees F, or possibly till a tortilla chips browns in 60 seconds.
- Drop the tortilla wedges into the warm oil in batches and cook for 1 to 2 min, or possibly till they turn golden brown. Drain on paper towels. Let cold and store in airtight containers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 58 | |
| Calories from Fat 11 | 19% |
| Total Fat 1.25g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.24g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 43mg | 1% |
| Total Carbs 10.87g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 1.33g | 2% |
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