| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg4, Vegetarian | 1 | Servings |
INGREDIENTS
| 7 | Water | |
| 10 | oz | Butter |
| 4 | oz | Medium cornmeal, available |
| from | ||
| health food stores | ||
| 3 | oz | Plain flour |
| 1/2 | t | Salt |
INSTRUCTIONS
Bring water and half the butter to the boil in a saucepan. Gradually add the cornmeal and simmer, covered, for 4-5 minutes. (This removes the raw taste of the cornmeal.) Remove from the heat and allow to cool slightly. Beat in the remaining butter. Sieve together the flour and the salt and add to the cornmeal and butter mixture. While still hot, knead well and roll out into a cylinder shape approximately 6 inches / 15 cm long. Cut this into 6 equal sections. Flour a work surface with cornmeal and roll each sixth of the dough out into a circular shape. With a plate or tortilla press, stamp out the dough circles to form even rounds. Allow to dry out. Fry each tortilla in a dry frying pan for 2-3 minutes on each side over a moderate heat. When cooked, fold over and place around a rolling pin or place in a tortilla rack to shape. Fill with the refried bean mixture and serve with the required sauce. In Mexico sauces (salsa) are an integral part of a meal rather than just a condiment. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2357
Calories From Fat: 2048
Total Fat: 232.9g
Cholesterol: 609.5mg
Sodium: 2652.5mg
Potassium: 192.5mg
Carbohydrates: 67.5g
Fiber: 2.4g
Sugar: <1g
Protein: 10.1g