Corn Tortillas

A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. Makes 16 servings.

Low Potassium Recipe

Nutritional Analysis:

Sodium   162 mg
Protein   5 g
Potassium   192 mg
Phosphorus   97 mg
Calcium   21 mg
Calories   236 kcal
Fat   16 g
Water   60 g
Carbohydrates   18 g


Ingredients:
  • ​2 cups masa
  • ​9 ounces water
  • ​1 tablespoon canola oil
  • 1/2 teaspoon salt
Directions:

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" wide and 1/2" thick. Place each piece of dough between two pieces of plastic to prevent sticking, and then flatten into a 5"-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.

>

Learn what foods to eat and avoid along with more renal diet tips from your free Renal Cooking E-book here!