Corn Tortillas Made From Popcorn Kernels
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A from-scratch corn tortilla made by nixtamalizing popcorn kernels, a labor-intensive traditional method. This is a component recipe requiring specialty ingredients and extended cooking time. The resulting tortillas are authentic and fresh, though making them is more process than convenience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups popcorn kernels
- 1 tablespoon Calcium Hydroxide (or Cal Mexicana)
- 2 quarts water
- 1 teaspoon salt
- 1/2 cup water (to grind the masa)
- Masa Harina (optional, to dry the masa)
At a glance
PER SERVING · TIME 720M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 150mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 7mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.