Tortillas

Serves four

• Coarse ground corn flour 250 g
• Fine corn flour 250 g
• Water
• A pinch of salt
• 1 tbsp of extra virgin olive oil 10 g
• Vegetable oil

Nutritional information
Per serving: 506 Kcal

Environmental Impact

Per serving: 
131 grams CO₂ equivalence - carbon footprint
207 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Mix the ingredients - flours, water, salt and extra virgin olive oil - together into a firm dough. 

Deep fry the dough by dropping spoonfuls into boiling vegetable oil. 

Drain the tortillas with a skimmer and dry them on paper towels.

The Chef’s Advice

To get the characteristic half-moon shape, lift the edges of the tortillas slightly with two ladles until they are fully cooked. Serve them with hot vegetable sauces or stewed beans. 

Nutritional Advice

Corn flour can be used to make bread, pasta, or as a rice substitute.

Environmental Advice

Favour fresh and minimally processed food in your diet.

To make up a highly sustainable meal, pair tortillas with vegetable-based dishes such as houmous or potatoes with guacamole. You can find this and other dishes in the Su-Eatable Life recipes!