Mexican corn pancakes

60 min
Vegan Suitable for vegans
Cuisine type: Mexican cuisine
Temperature: Hot, Room temperature, Warm, Cold
Type of dish: Bread and pastries
Allergens
Traces of gluten
Traces of gluten
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Cornflour 0.25 kg
Table salt 4.0 g
Water 0.378 l
Elaboration
  • Make a hollow cone shape with flour and salt.
  • Add the warm water little by little and work it with your hands until we have a soft dough that allows us to form balls easily.
  • Make balls of about 80 grams and flatten them well with a press or with a roller until the tortillas have a thickness of about 3 millimetres. Whether they are done in a press or rolled, it is important to flatten them between baking paper so that we can handle them well when cooking in a griddle or pan.
  • Cook the tortillas in a hot pan or grill turning them over as soon as bubbles appear.
Nutritional information (1 portion)
Energy
184.5
kcal
Carbohydrates
39.95
g
Proteins
3.99
g
Lipids
0.97
g
Fiber 2.68 g
Saturates 0.19 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) 315.8 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.