| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Breads, Mexican, Heartright | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 1/2 | tb | Acceptable margarine |
| 1 | c | Stone-ground cornmeal |
| 1 1/2 | tb | Acceptable margarine |
| 1 1/4 | c | Whole-wheat flour |
| 1 | ts | 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
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