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Corn Tortillas

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Ingredients

Adjust Servings:
2 cups masa harina flour (corn flour)
1 cup water
1/2 teaspoon salt

Nutritional information

52
Calories
4 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
73.8 mg
Sodium
10.9 g
Carbs
0.9 g
Dietary Fiber
0.2 g
Sugars
1.3 g
Protein
29 g
Serving Size

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Corn Tortillas

Features:
    Cuisine:

    Use parchment paper. It's sturdy, and you can leave it on the tortilla while it sets in the pan. It's only a few seconds, and it makes it easier to remove the paper. used a tortilla press. It's not necessary, but it makes quick work of forming the tortillas and the results are uniform. (You can make the tortillas thin for street tacos or thicker, like a sope.)

    • 115 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Corn Tortillas,Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas–everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes “sitting time.”,Use parchment paper. It’s sturdy, and you can leave it on the tortilla while it sets in the pan. It’s only a few seconds, and it makes it easier to remove the paper. used a tortilla press. It’s not necessary, but it makes quick work of forming the tortillas and the results are uniform. (You can make the tortillas thin for street tacos or thicker, like a sope.),I made these with freshly-ground dent corn. I still need to work on my technique, but this recipe is really easy and the results are great. I didn’t have any wheat flour ready (the downside of grinding my own flour), so when I discovered the dough was too wet used a little rice flour. Next time, I hope to make these with just corn. (I need to remember to grind a little extra.)


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    Steps

    1
    Done

    Mix Flour and Salt, Then Add Warm Water.

    2
    Done

    Knead Until a Soft Dough Forms, Adding More Water or Flour as Needed.

    3
    Done

    Tightly Wrap Dough in Plastic Wrap and Let Sit For 10-30 Minutes.

    4
    Done

    Divide Dough Into About 16 Balls, About 1/2-Inch in Diameter Each.

    5
    Done

    Place Each Ball Between 2 Sheets of Plastic Wrap or Waxed Paper and Roll Into 5-Inch Round Using a Rolling Pin, Heavy Flat-Bottomed Pan or Tortilla Press (available at Cooking. Com[http://Www. Cooking. Com/Products/Shprodde. Asp? Sku=116136]).

    6
    Done

    If the Edges of the Tortilla Are Uneven and Crumbly, the Dough Needs a Little More Water.

    7
    Done

    If the Dough Sticks to the Waxed Paper and It Is Very Soft, Add a Few Tablespoons of Flour.

    8
    Done

    Repeat With Remaining Dough, Leaving Each Tortilla Between the Sheets of Waxed Paper.

    9
    Done

    Heat an Ungreased Cast Iron Griddle or Large Non-Stick Skillet Over Medium-High Heat.

    10
    Done

    Peel Off the Top Sheet of Waxed Paper and Invert the Tortilla Into the Hot Pan, Quickly and Carefully Peel Off Remaining Wax Paper.

    Avatar Of Vienna Chambers

    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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