HOMEMADE CORN TORTILLAS - 1 WW POINT
It's hard to believe that these are only 1 point! A great recipe for healthier flour tortillas. Fill these with beef, chicken, shrimp, and/or veggies. Use sour cream, salsa or guacamole to dip them in. These are also ideal for Nif's Very Basic Cheese Quesadillas or Nif's Healthy Baked Beef Burritos. Enjoy!
Provided by Nif_H
Categories Breads
Time 30m
Yield 6 corn tortillas, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the masa harina and salt in a medium bowl; stir in 1/4 cup of the water, then stir in enough of the remaining 1/4 cup water, 1 tablespoon at a time, to form a soft dough. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
- Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
- To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.
HOMEMADE CORN TORTILLAS
Provided by Bobby Flay
Time 1h1m
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
- Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
- Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
- Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.
HOMEMADE CORN TORTILLAS
Make and share this Homemade Corn Tortillas recipe from Food.com.
Provided by tornadoes three
Categories Breads
Time 25m
Yield 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Combine Masa Harina and salt in a medium-sized mixing bowl.
- Add boiling water and stir until dough resembles, thick, cooked cereal.
- Wet hands and form dough into balls the size of an egg.
- Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.
- Heat griddle or skillet on medium-high heat.
- Place each tortilla on the griddle and cook for approximately 1 minute on each side.
- (Tortillas should be lightly speckled.).
- * Masa Harina is available in the cereal section of most grocery stores.
Nutrition Facts : Calories 69.3, Fat 0.7, SaturatedFat 0.1, Sodium 195, Carbohydrate 14.5, Protein 1.8
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
HOMEMADE CORN TORTILLAS
My friend, Connie invited us over for tacos one day and to my surprise, she was making tortillas from scratch. They probably aren't "authentic" as one reviewer suggested, but this is the way she does it. It was impressive anyway!
Provided by KCShell
Categories Breads
Time 14m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Using electric mixer, mix all ingredients together.
- Heat griddle to medium heat.
- Spray griddle with mist of oil.
- Using 1/2 cup measuring cup, fill about 2/3 full with batter.
- Spread batter out onto griddle with spoon.
- Cook 2 minutes on each side.
Nutrition Facts : Calories 124.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 35.2, Sodium 404.2, Carbohydrate 23.8, Fiber 1.3, Sugar 0.2, Protein 4
HOMEMADE FLOUR TORTILLAS - 2 (OR 3) WW POINTS
*** Note: With the new PointsPlus WW system, these rate as a 3 pt. item.*** A great recipe for healthier flour tortillas. Fill these with beef, chicken, shrimp, and/or veggies. Use sour cream, salsa or guacamole to dip them in. These are also ideal for Recipe #367115 or Recipe #354841. Enjoy!
Provided by Nif_H
Categories Breads
Time 35m
Yield 6 tortillas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
- Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
- To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.
HOMEMADE CORN TORTILLAS
Make and share this Homemade Corn Tortillas recipe from Food.com.
Provided by Patrick in Los Ange
Categories Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook 1/4 cup of batter on a skillet, 2 minutes on each side.
Nutrition Facts : Calories 159.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 52.9, Sodium 313.3, Carbohydrate 29.8, Fiber 1.4, Sugar 0.2, Protein 5.4
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- Place masa and salt in a large bowl; whisk well to combine. Slowly pour in water; stir well to combine with a wooden spoon to form a dough. (The dough should be firm and neither too dry or too sticky. It should feel a little bit springy to the touch.) Drape dough with a damp kitchen towel (or plastic wrap) and let it sit, about an hour, so that dough can fully absorb the water.
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- Place masa and salt in a large bowl; whisk well to combine. Slowly pour in water; stir well to combine with a wooden spoon to form a dough. (The dough should be firm and neither too dry or too sticky. It should feel a little bit springy to the touch.) Drape dough with a damp kitchen towel (or plastic wrap) and let it sit, about an hour, so that dough can fully absorb the water.
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