This flour tortilla recipe is adapted from the James Beard Award-winning cookbook “The Border Cookbook” by Cheryl Alters Jamison and Bill Jamison. Unlike many flour tortilla recipes, which typically include lard, this one has only a couple teaspoons of vegetable oil. Made with only a mix of the oil, flour, baking powder and warmed milk, these tortillas are cooked on cast iron and they are best served warm.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 | ||
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Calories: 276 | ||
Calories from Fat: 36 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 843.9mg | 29 % | |
Potassium 188.3mg | 5 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 48.2g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 276
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