Moctezuma, white corn flour tortillas, gluten-free, long shelf life, Ø 15 cm 500 g

Mexican tortillas made from white corn, ideal for gastronomy and catering as they are shelf-stable without refrigeration , gluten-free and free from genetic engineering.

These tortillas are particularly suitable for long shipping distances in Germany and Europe , as they do not require refrigeration and still retain their authentic corn flavor.

Note: This product is gluten-free, GMO-free, lactose-free, vegetarian and vegan. Directions: Preheat a pan to high heat. Heat the tortillas for about 15 seconds on each side to keep them flexible and prevent breakage. Eat immediately, as they taste best when freshly heated. If you don't plan to eat the tortillas right away, wrap them in a clean kitchen towel to keep them warm and soft. You can fill your tortillas with chicken, fish, beef, pork, vegetables, beans, or just cheese! Storage: Store in a dry place away from light. Once opened, store in the refrigerator and consume within a few days. Country of origin: Czech Republic

Ingredients: Corn flour (77%), drinking water, table salt, preservative E202, acidity regulators: sodium acetate E262, citric acid E330, thickener: xanthan gum E415

Nutritional Information (per 100 g)

	per 100 g
Energy / Calorific Value	228 kcal / 966 kJ
Fat	0.3 g
of which saturated / of which saturated fatty acids	2.4 g
Carbohydrates	45 g
of which sugars / of which sugars	0.6 g
Protein	4.9 g
Salt	1.2 g

Mexican recipe idea: Vegan potato tacos with mushrooms Ingredients for two people 2 medium diced potatoes 1/2 sliced ​​onion 100g mushrooms 150 g black beans 1 teaspoon of salt Oil to taste 6 Mexican tortillas made from corn flour Preparation: 1. In a pan over medium heat, fry the onion with a little oil until it begins to caramelize. 2. Add the diced potato and salt, bring the potato to a boil, cover the pan and stir gently little by little. 3 Once the potatoes are slightly soft, add the mushrooms and cover the pan again for 5 minutes. 4. After the time has elapsed, add the previously cooked black beans, mix everything well and cook covered for another 5 minutes until the potato is soft. 5. Heat the tortillas in another pan or on the COMAL (note that your Comal must be preheated to maximum temperature) for 15 seconds on each side until pliable, remove the tortillas and fill them with the potato mixture! Serve the tacos (filled tortillas) with a delicious Hola México sauce and enjoy!