Corn Tortillas

Portions:
16

Serving Size:
1 tortilla

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian
  • Gluten-free
  • Heart Healthy

Ingredients

  • 2 cups masa (corn flour)
  • 9 ounces water
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil

Preparation

  1. Mix masa, water and salt in a bowl.
  2. Turn mixture onto a board and knead until a soft dough forms, adding more water as needed.
  3. Divide dough into 16 pieces, each about 1/2-inch wide and 1/2-inch thick. Place each piece of dough between two pieces of plastic to prevent sticking, and then flatten into a 5-inch diameter tortilla using a rolling pin or a tortilla press.
  4. Lightly oil a very hot griddle and place one tortilla on it. Cook for about 30 seconds, then turn the tortilla and cook for another 30 seconds before removing from griddle. (It should be soft and easy to fold.) Repeat for each remaining tortilla.

Helpful hints

  • Use a spatula to pick up the tortilla so you don’t get burned.
  • Masa is corn flour made from ground hominy. It is used to make tortillas and tamales.
  • Prepare enchiladas, tacos and quesadillas, or eat 1 to 2 tortillas with a meal.

Nutrients per serving

Calories 60

Protein 1 g

Carbohydrates 11 g

Fat 1 g

Cholesterol 0 mg

Sodium 74 mg

Potassium 38 mg

Phosphorus 33 mg

Calcium 20 mg

Fiber 0.9 mg

Renal and renal diabetic food choices

  • 1 starch

Carbohydrate choices

1

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