HOMEMADE CORN TORTILLAS
Made with yellow cornmeal or maize meal, these Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. Really easy to make and so much better homemade.
Provided by The Gardening Foodie
Categories Breakfast / Snack Snack
Time 20m
Number Of Ingredients 5
Steps:
- In a bowl, mix together the flour, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal.
- Pour the hot water into the flour and oil mixture and mix together until a soft dough forms. SEE NOTE 2
- Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes SEE NOTE 3
- Divide into 8 to 10 equal portions and roll out the dough into disks.
- Cook the tortillas on a heavy based or cast iron pan for about 30 seconds on each side.
- Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.
- Serve warm or reheat leftovers SEE NOTE 4
FRESH MASA CORN TORTILLAS
Steps:
- Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
- Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
- Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
- Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
- Serve the tortillas warm.
CORNMEAL TORTILLAS RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 5
Steps:
- 1.In a bowl, combine the cornmeal, flour and salt. Cut in shortening with a pastry cutter or knife and fork. Add water and stir with a fork until mixture leaves the sides of the bowl. It may be necessary to add 1 to 2 tablespoons more water. 2.When a ball is formed, turn out onto a lightly floured, cloth-covered board, and knead dough several times. Roll bits of dough into small balls about 1 1/2-inches in diameter. Let dough stand 15 minutes. Roll each into a 6-inch circle. 3.Place on ungreased, non-stick baking sheets and bake at 350°F (175°C) for about 15 minutes.
CHEF JOHN'S CORN TORTILLAS
Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h15m
Yield 10
Number Of Ingredients 3
Steps:
- Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together.
- Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
- Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes.
- Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press.
- Place a clean kitchen towel over a pie dish for holding the cooked tortillas later.
- Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic.
- Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness.
- Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic.
- Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds.
- Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go.
- Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.7 g, Fat 0.4 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 97.1 mg
ALMOST-FROM-SCRATCH CORN TORTILLAS
Here is a relatively easy project that can deliver what may be the best tortillas you've ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, easy, lunch, project, appetizer, main course, side dish
Time 1h
Yield 12 to 16 tortillas
Number Of Ingredients 5
Steps:
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic - just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you're shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 0 grams, TransFat 0 grams
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