Corn Mexican pancake
60 min
Type of dish:
Bread and pastries
Cuisine type:
Mexican cuisine
Ingredients for 5 portions
Calculate portions
Elaboration
- Hacer un volcán con la harina y la sal.
- Añadir el agua tibia poco a poco e ir amasando con las manos hasta que se forme una masa blanda que nos permita formar bolas sin problemas.
- Formar bolas de unos 80 gramos y aplastarlos bien con una prensa o con un rodillo hasta que los discos tengan un grosor de unos 3 milímetros. Tanto si lo hacemos en prensa como si lo hacemos con rodillo, es importante aplastarlos entre dos papeles de horno para después poder manipularlos bien al cocer la tortilla en plancha o sartén.
- Cocer las tortillas en una sartén bien caliente o a la plancha dando la vuelta en cuanto aparezcan unas burbujas.
Nutritional information (1 portion)
Energy
184.5
kcal
Carbohydrates
38.0
g
Proteins
4.35
g
Lipids
1.35
g
Fiber
1.5
g
Saturates
0.16
g
Monounsaturated fatty acids
0.28
g
Polyunsaturated fatty acids
0.47
g
Cholesterol
0.0
mg
Calcium
9.23
mg
Iron
1.2
mg
Zinc
0.8
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
310.8
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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