CORN TORTILLA RECIPE (WITHOUT A TORTILLA PRESS)
Learn how to make this Homemade Corn Tortilla Recipe! These soft, pliable corn tortillas are easy to make with only three ingredients needed. Though they do require a little time and patience to pull off the end result is easily worth the effort!
Provided by Sarah Nevins - A Saucy Kitchen
Categories Breads/Wraps
Time 1h15m
Number Of Ingredients 3
Steps:
- Mix dough. Whisk the flour and salt together in a medium-sized mixing bowl. Add warm water to the flour and mix together with a wooden spoon or spatula until a thick dough forms. Use your hands to knead the dough, about 4-5 minutes. The dough might start out feeling dry but will soften the longer you knead it. By the end the dough should feel soft and not sticky, similar to play-doh. Slap the dough with the palm of your hand. If the dough stick to your palm, keep mixing. If it doesn't stick you're done kneading.
- Let rest. Cover the dough with a warm tea towel and let rest 20-30 minutes. Don't skip this step - your dough needs to rest and hydrate before you move on or you will end up with hard tortillas.
- Divide & roll. After resting, begin portioning out the dough. If you have a kitchen Divide your dough into 20 equal portions about the size of a golf-ball (weighing about 40 grams each). Roll each portion into an even ball.
- Prep & press. One at a time, place each dough ball in between two large sheets of baking paper or plastic wrap. Gently smash or press down the dough with a large cast iron skillet, pot or plate. Make sure to use something with a flat bottom. If the dough isn't flat enough use a rolling pin to finish flattening out the dough until it's about 5 inch wide in diameter. To remove, lift up the bottom plastic wrap/baking paper and peel back to release the dough.
- Cook. Warm a large skillet or non-stick pan over a medium-high heat. When hot, transfer the dough to the warmed skillet and cook in the dry pan about 1-2 minutes (until you can see little brown spots across the surface) then flip and cook on the other side 1-2 minutes.
- Transfer & Repeat. Transfer the cooked tortillas to a large bowl or plate lined with a damp tea towel (this will help prevent it from drying out too soon). Repeat this process until all of the dough has been cooked.
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
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- Prepare the tortilla press: Cut the zip-top bag open along the sides. Open the tortilla press and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)
- Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
- Knead the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh.
- Adjust too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
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