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Ingredients:
1 1/2 cup water
1 1/2 tbsp acceptable margarine
1 cup stone-ground cornmeal
1 1/2 tbsp acceptable margarine
1 1/4 cup whole-wheat flour
1 tsp salt
Instructions:
Bring water to a boil in a small saucepan. Add 1 1/2 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 1/2 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
Servings: 12
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Corn Tortillas (Aha) Recipe brought to you by Mexican Recipes To-Go
