Homemade Corn Tortillas
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the tortillas
- ¾ cup yellow Cornmeal (masa harina)
- ¾ cup blue Cornmeal (masa harina)
- 1 tsp salt
- water
- For the guacamole
- 1 scallion (chopped)
- 3 fresh, green chili peppers
- 4 ripe Avocados
- 2 Limes
- ½ bunch fresh cilantro
- salt
- freshly ground Black pepper
Preparation steps
1.
Mix each type of cornmeal separately with 1/2 tsp salt. Add about 1/4 cup of water to each batch of meal and knead for about 5 minutes until you have a pliable dough. Cover and leave to rest for about 15 minutes.
2.
Divide each batch of dough into four portions. Form each portion into a ball and roll out on a lightly floured surface to form thin pancakes about 6 inches in diameter.
3.
Dry fry each tortilla in a heavy frying pan for 1 minute each side. The tortillas are cooked when they are spotted with brown. Place the cooked tortillas on a warmed plate and cover with a kitchen cloth to keep them warm.
4.
For the guacamole:
5.
Wash and trim the spring onion and chop the white and light-green parts. Wash the chilli peppers, slit open lengthwise, remove the seeds and dice. Peel the avocados, cut in half lengthwise, remove the stone and scrape the flesh out of the skin. Cut limes in half and squeeze to release the juice. Wash the cilantro, shake dry and finely chop the leaves.
6.
Place the onion, chili peppers, avocados, lime juice, and cilantro in a blender and blend to a puree. Season with salt and pepper.
7.
Place the tortillas in a preheated oven (400°) for a few minutes to heat through.
8.
Serve the tortillas with the guacamole. (If desired, garnish the guacamole with steamed white spring onion rings, chili flakes, and fresh chive. )
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