Directions:
- Combine masa harina with water.
- Mix with hands until dough is moist but holds its shape.
- Add more water if needed.
- Let dough rest for 15 minutes.
- Divide dough into 12 balls.
- Dampen dough slightly with water.
- Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.
- Carefully peel off the top sheet of paper.
- Place tortilla, paper side up, on a hot ungreased griddle or skillet.
- Gently peel off remaining paper.
- Cook for 30 seconds or until edges begin to dry.
- Turn and cook until surface appears puffy.
- Repeat with remaining dough balls.
- To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.
- Fry each tortilla 10 seconds or until limp.
- With tongs, fold tortilla in half and continue frying holding edges apart.
- Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.
- Drain on paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.93 Kcal (485 kJ) | ||
| Calories from fat | 10.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 2% | |
|---|---|---|---|
| Sodium | 1493.98mg | 62% | |
| Potassium | 94.88mg | 2% | |
| Total Carbs | 23.66g | 8% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 3.55g | 7% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.21 Kcal (269 kJ) | ||
| Calories from fat | 5.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 2% | |
|---|---|---|---|
| Sodium | 827.46mg | 62% | |
| Potassium | 52.55mg | 2% | |
| Total Carbs | 13.1g | 8% | |
| Dietary Fiber | 1.97g | 14% | |
| Protein | 1.97g | 7% | |
| Calcium | 29.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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