Yellow Corn Tortillas for Mexican Tacos, 10 cm

Finally, a gluten-free alternative for taco night is corn tortillas. Corn is one of the mainstays of Mexican cuisine, and corn is used to make the traditional tortilla or flat cornbread. Corn tortillas should be eaten freshly heated. However, day-old, slightly dry corn tortillas are used to make your own nachos (totopos) or tostadas. Just deep-fry them, drain them on paper, and add salt.

Ingredients: nixtamalized yellow corn flour, corn starch, water, sunflower oil, and salt.

Additives: (E281) as a preservative and (E420) as a stabilizer.

Gluten: less than 2.5 ppm

Country of origin: Spain

 Nutritional information per 100 g / 100 ml

Energy....................................... 883 kj/ 209 kcal

Fat ............................................................... 2,5 g

Saturated fat.............................................. 0,4 g

Carbohydrates ........................................... 39 g

Sugar........................................................... 0,9 g

Dietary fibre............................................... 6.6 g

Protein........................................................ 4.5 g

Salt............................................................... 1.1 g