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- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 35 min
- Cook: 10 min
- Yield: 24 to 48 tortillas, depending on the size
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 148
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 29 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 35 min
- Cook: 10 min
- Yield: 24 to 48 tortillas, depending on the size
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 148
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 29 mg
Ingredients
Directions
- Melt 2/3 cup of the shortening in a saucepan and set aside. With an electric mixer, beat the other 1 1/3 cups of the shortening until fluffy and gradually and alternately begin adding the harina, baking powder, and stock, mixing well after each addition. Then gradually add the melted shortening mixing completely after each addition. Cover the bowl of dough with a damp kitchen towel and set aside in a warm place for at least 30 minutes.
- Heat the grapeseed oil over medium-high heat on the griddle. Form 1 to 2 tablespoons of the dough into 4 to 6-inch disks. (The New Mexican version shown on the episode is thicker than the Latin American version.). Cook on the griddle for 1 or 2 minutes, flip with large pancake turner and cook the other side.
- Allow to rest than serve warm or at room temperature, or use as needed for the component of another recipe.
