Corn Tortilla With Fresh Flower Petals
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Masa flour |
| 4 | t | Salt |
| Cold water | ||
| Edible flowers, petals | ||
| only | ||
| g dietary fiber. |
INSTRUCTIONS
Mix together flour and salt in medium mixing bowl. Slowly add water, as needed, and knead gently until a smooth dry masa is formed. Remove small piece, roll into a ball (about half size of a golf ball). Continue to do so until all masa is used. Next, take a tortilla press and between 2 pieces of plastic, place a masa ball and press half way. Now open, remove plastic from show side of tortilla, lay petals on half-pressed tortilla, recover with plastic, and finish pressing. Remove tortilla and place it between 2 pieces of wax paper. Continue process until all masa is used. On a warm griddle remove 1 piece of wax paper and place raw tortilla on griddle. Cook on one side until golden brown, about 45 seconds, then turn over and cook for 1 more minute; serve. Makes about 20 tortillas. Edible flowers: Confetti Nasturtium Pansy Roses Johnny jump-ups Per serving: 134 calories, 3g protein, 28g carbohydrates, 1g total fat, Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2223
Calories From Fat: 258
Total Fat: 29.8g
Cholesterol: 292.4mg
Sodium: 9579.2mg
Potassium: 2075.5mg
Carbohydrates: 346.1g
Fiber: 29g
Sugar: 0g
Protein: 148.8g