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.
CORN TORTILLAS
Provided by Food Network
Number Of Ingredients 1
Steps:
- The dough. If using masa harina, mix it with the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency; cover with plastic and let rest 30 minutes. When you're ready to bake the tortillas, readjust the consistency of the fresh or reconstituted masa, then divide into 15 balls and cover with plastic. Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high. Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between. Close the top plate and press down gently but firmly with the handle. Open, turn the tortilla 180 degrees, close and gently press again, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic. Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In a about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet). When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread, When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel. Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable.
MASA HARINA CORN TORTILLAS RECIPE
Steps:
- Gather the ingredients.
- In medium bowl, mix masa harina and salt.
- Slowly add water until dough becomes smooth and firm, not sticky.
- Turn dough out onto board and divide it into 12 equal portions. Roll into balls.
- If you have a tortilla press, follow the tool's instructions for flattening the tortillas.
- By hand, place a tortilla ball between two sheets of wax paper. Use rolling pin to roll dough out into a thin tortilla shape.
- To cook, place one tortilla at a time in a large ungreased frying pan. Cook over moderate hot heat for about one to two minutes on each side, or until each side is lightly browned.
- When finished cooking all tortillas, wrap them together in aluminum foil and place in warm oven (about 300 degrees F) for 5 minutes.
Nutrition Facts : Calories 86 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 133 mg, Sugar 0 g, Fat 1 g, ServingSize 12 tortillas (serves 12), UnsaturatedFat 0 g
FRESH MASA
Fresh masa is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home-treating dried corn with an alkaline solution to make it more nutritious.
Provided by Bricia Lopez
Categories Dinner Hominy/Cornmeal/Masa Corn Vegan Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes about 5 pounds (2 kg) masa, or 32 tortillas
Number Of Ingredients 2
Steps:
- In the largest heavy-bottomed pot you have, dissolve the pickling lime in 5¼ quarts (5 L) water. Once all the powder has dissolved, add the corn. The corn should be completely submerged in water. If not, add more water so there is at least 2 inches (5 cm) of water above the corn.
- Place the pot over low-medium heat and gently simmer for 1 hour.
- When the nixtamal changes from white to yellow and the corn easily peels away from its skin, turn off the heat. Let sit for at least 16 hours or more.
- The next morning, dump the pot into a colander on top of your sink and discard the water. Rinse until the water comes out clear. You'll know the corn is ready for masa when it is tender to the bite. It should be al dente like pasta.
- If using a tabletop wet stone grinder, carefully add about 1⁄2 cup (120 ml) of water in batches to grind a pound (450 g) of cooked nixtamal. Smooth masa for tortillas takes about 40 minutes, and masa quebrajada for tamales and atole takes about half that time. Repeat until you've gone through all the masa. Make sure to follow the instructions and safety guidelines of your grinder.
- Using your hands, work the masa until a dough forms. When all the dough has stuck together and a putty has formed, it is ready.
- The masa will stay fresh for up to a week.
FRESH TORTILLAS
I am a firm believer that the tortilla makes the taco. It is a travesty to slow-cook meats and beans, find delicious cheeses and chop fresh herbs only to throw them onto stale, chemical-laden tortillas. For this recipe, I recommend purchasing a tortilla press, though it is not necessary. Tortillas aren't hard to make, but they require a little bit of practice. The most delicious tortillas come from masa made from nixtamalized corn, but you can also make masa from good quality masa harina. Tortilla factories will often sell you prepared masa.
Provided by Jessamyn Rodriguez
Categories breads, appetizer, main course, side dish
Time 30m
Yield 10 6-inch tortillas
Number Of Ingredients 1
Steps:
- If you are making the masa, choose a good masa harina with as few ingredients as possible, preferably just corn and lime, like Bob's Red Mill. Pour a scant cup of water into a large bowl, add 1 1/2 cups masa harina and stir. Knead the dough for 30 seconds until it is firm and supple. It should not stick to your fingers when you touch it and it should not crumble when you press it into a ball. It should feel firm and supple, like fresh Play-Doh. Roll into a large ball, cover and let rest for 30 minutes.
- Roll the ball into a log about 1 1/2 inches thick. Slice it crosswise into 10 equal pieces, each about 1 1/2 ounces. Roll each piece into a small ball. Cover loosely with plastic wrap or a damp towel to keep the dough from drying out.
- Put a tortilla press on a table at a comfortable height, so that you can use your body weight to assist in the pressing. If you don't have a tortilla press, use a heavy cutting board as the bottom of a press and a heavy metal saucepan with a flat bottom as the top.
- Set a griddle or large cast iron skillet over high heat. Line a basket or a shallow bowl with a clean cloth napkin. Cut a plastic produce bag at the seams to make two pieces of thin plastic. Put one piece on the tortilla press with a dough ball on top. Push down lightly with the heel of your hand, creating a thick disk, and cover the top with the other piece of plastic. Use the press to flatten the tortilla. Open the press, turn the tortilla in the plastic 180 degrees and repeat to make a very thin circular tortilla, 6 inches in diameter. Jiggle the handle a bit when pressing for extra force.
- Hold the flattened tortilla in your hand and peel off the plastic. Gently transfer the tortilla to the hot griddle. The tortilla should lie flat on the pan without any creases. Cook the first side of the tortilla just until the edges begin to dry, about 1 minute.
- Flip and cook the tortilla until you start to see some steam puffing up inside of it and brown spots developing on the underside, about 2 minutes more. You can take your fingertips or a spatula and lightly press down on the tortilla to encourage steam. Flip one more time, and cook for 30 seconds to get some brown spots. Exact cooking time depends on the heat of the cooking surface. Transfer the tortilla to a napkin-lined basket and cover. Repeat until you've used up all of your dough. Serve warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 2 milligrams
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- First gauge how 'wet' your masa dough is. If it sticks to your hands you'll need to add some masa harina to dry it out. I added 1/4 cup masa harina to 2 cups of masa dough. Combine well using your hands.
- Separate the dough into golfball sized rounds, this will make the tortillas approximately 4 inches across.
- Flatten the dough balls using a tortilla press or a flat bottomed casserole dish. Be sure to line each side of the dough ball with plastic or ziploc pieces. The tortillas should peel off the ziploc easily; if not then you might need to add some masa harina to the dough.
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- Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
- Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
- Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
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