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Ingredientes
- 4 c. Finely-grnd deep yellow masa harina
- 2 3/4 c. Cool water
- 1 tsp Salt
Direcciones
- In large bowl combine all ingredients and stir till smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add in water to the dough, a Tbsp. at a time, till a test piece does not crack. Divide the dough into 24 golf ball size pcs for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or possibly other heavy duty plastic bag.
- Heat a dry cast iron skillet, nonstick pan or possibly comal till moderately warm. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the warm tortillas on a towel. When they are still hot but not warm, stack and wrap in a towel. Serve immediately or possibly let cold, wrap well in plastic or possibly a plastic bag and store in the refrigerator up to a week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 12 | 9% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 113mg | 3% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 3.55g | 6% |
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