Prep Time 30 min
Cook Time 15 Min
Servings 12
Difficulty Moderate

Ingredients

  • 3 1/2 cups white corn masa flour
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 3/4 to 1 cups water

Directions

  • Step 1

    MIX flour, baking powder and salt in large bowl. Work in shortening with fingertips until blended. Add water gradually, mixing until dough cleans side of bowl and forms a ball.

  • Step 2

    KNEAD dough on lightly floured surface 5 minutes or until smooth. Shape dough into 12-inch roll. Cut into 12 slices. Shape each slice into smooth ball. Cover with damp towel. Let rest 30 to 45 minutes.

  • Step 3

    FLATTEN each ball into 4 to 5-inch circle on floured surface. Put dough disk between two pieces of plastic wrap. Place into tortilla press or roll each from center towards edge, turning one-fourth turn at a time, until tortilla measures about 9-inches in diameter.

  • Step 4

    COOK each tortilla on ungreased medium-hot griddle 30 to 40 seconds or until brown spots form on bottom. (Tortilla will puff with bubbles.) Turn tortilla. Immediately press down on tortilla with spatula to flatten. Cook until light brown. Stack tortillas. Cover with towel.

Serving size
(1 tortilla of 12)

  • Calories 200
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 280mg
  • Potassium 0mg
  • Total Carbohydrates 25g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet