How many tortillas in a pound

Amount of net carbs in White Corn Tortillas 4. Bag: Net carbs. How much sugar is in White Corn Tortillas 4. Amount of sugar in White Corn Tortillas 4. Bag: Sugar. How much fiber is in White Corn Tortillas 4. Amount of fiber in White Corn Tortillas 4. Bag: Fiber. How much protein is in White Corn Tortillas 4. Amount of protein in White Corn Tortillas 4. Bag: Protein. Bag: Vitamin A.

Bag: Vitamin C. How much Calcium is in White Corn Tortillas 4. Amount of Calcium in White Corn Tortillas 4. Bag: Calcium. Nutrition Facts Servings Per Container. About Serving Size. Amount Per Serving. Daily Value. Total Fat. Saturated Fat. Trans Fat. Polyunsaturated Fat. Monounsaturated Fat. Total Carbohydrate. Dietary Fiber. Total Sugars. Added Sugars. This covered rest time is important—the steam helps soften the tortillas and keep them warm.

The Homesick Texan recipe with milk, vegetable oil, and baking powder had the most bready, chewy texture, but it was a little bland and also not as soft as I was hoping. The tortillas made in the more traditional manner with lard, water, and no baking powder had the best flavor and tenderness, but lacked the thickness and chewiness I was looking for.

Seeing the advantages and disadvantages of both recipes side-by-side, I was able to begin to devise a new recipe that captured the best of each. I chose lard as my fat, since I knew it would bring the flavor I wanted, and I kept the baking powder for its leavening ability.

I still wasn't totally sure whether to use water or milk, so I whipped up two new batches where everything else was equal, and found that the ones made with water were just a hair more tender and not noticeably different in flavor from the milk ones, so I settled on water.

After all, it's free and always available. As I was cooking my final batch, I stumbled across one other very important factor: I just happened to notice that the first tortilla I cooked wasn't nearly as good as the second one, even though they were the same exact dough.

The only difference I could think of was the heat of my cast iron skillet, since it may have gotten hotter by the time the second tortilla hit it. To find out, I grabbed my infrared thermometer and measured the temperature of the skillet while cooking the remaining tortillas. I was pretty shocked by what a big difference the skillet temperature made—mind you, I wasn't trying to cook any tortillas on a warm skillet, it was hot the whole time, and yet differences in its temperature still had a big impact.

After a short rest under a kitchen towel, they were all set to go, and man, were they delicious—full of flavor, tender, and just begging for a skillet of queso fundido to dip into. So I did what any sane person would do, and whipped up a batch of queso fundido, then tore into my pile of tortillas.

Would you believe me if told you I was more excited about them than the gobs of melted cheese I was using them to scoop up? Well, if you don't, then you don't understand just how much I love my flour tortillas. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.