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
CORN TORTILLA PIZZAS
Make and share this Corn Tortilla Pizzas recipe from Food.com.
Provided by nnreq
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium high heat, heat the oil.
- Add the turkey and saute for 3 minutes.
- Add the zucchini and red pepper and continue to cook until turkey is cooked throug, about 3-4 minutes more.
- Add the oregano and basil.
- To assemble: spoon some of the sauce over each tortilla.
- Add the turdeymixture.
- Dot with olives and sprinkle with cheese.
- Place all tortillas on a baking sheet and bake at 350 degrees until cheese melts and tortilla is crisp.
- About 5-6 minutes.
Nutrition Facts : Calories 219.6, Fat 9.8, SaturatedFat 2, Cholesterol 44.8, Sodium 416.2, Carbohydrate 20.4, Fiber 2.7, Sugar 7.2, Protein 13.1
CORN TORTILLAS
Provided by Alton Brown
Time 1h30m
Yield 14 to 16 tortillas
Number Of Ingredients 6
Steps:
- Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag.
- Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.
- Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.
- Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.
- Nixtamal:
- Rinse the corn under cool water; drain and set aside.
- Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.
- Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.
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
CORN TORTILLA
Corn tortillas are made with masa harina (finely ground cornmeal) and are very quick and simple to make. A great accompaniment to many Mexican dishes, they can also be deep fried to make tortilla chips.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 24 tortillas
Number Of Ingredients 4
Steps:
- Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it's too sticky add a little more masa harina, or, if it's too dry, add a drop more water.)
- Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
- Flatten the balls of dough with your hands - alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
- To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
- Cook the tortillas for approximately one minute on each side, or until lightly coloured.
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.
More about "corn tortilla food"
15 RECIPES FEATURING TORTILLAS - REAL SIMPLE
From realsimple.com
Estimated Reading Time 5 mins
CORN TORTILLA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Maize flour Type FlatbreadPlace of origin Mexico, Guatemala, El Salvador, …
CORN TORTILLA NUTRITION: BENEFITS, CALORIES, WARNINGS AND ...
From livestrong.com
CALORIES IN CORN TORTILLAS AND NUTRITION FACTS
From fatsecret.com
CORN TORTILLAS - MISSION FOODS
From missionfoods.com
10 BEST CORN TORTILLA DINNERS RECIPES - YUMMLY
From yummly.com
ARE CORN TORTILLAS BAD FOR YOU? - FIT BISCUITS
From fitbiscuits.com
HOW (AND WHY) TO FRY CORN TORTILLAS – JENAE LAWSON
From jenaelawson.com
20 RECIPES WITH TORTILLAS - HOW TO MAKE TORTILLAS INTO A ...
From thekitchn.com
Estimated Reading Time 3 mins
- Ham, Egg, and Cheese Breakfast Quesadilla. This is your classic ham, egg, and cheese breakfast sandwich reimagined. Instead of a roll, it's all tucked into a soft flour tortilla for a freezer-friendly quesadilla.
- Chicken Enchiladas. In the canon of weeknight dinners, none is more apt at using up leftovers in a way that is flavorful, cozy, and easy better than enchiladas.
- Potato, Chorizo, and Cheesy Egg Burritos. These neatly wrapped, tidy breakfast sandwiches do their best work when prepared in advance and tucked away in the freezer in anticipation of big morning hunger.
- 20-Minute Bean and Rice Burritos. These four-ingredient burritos are seriously satisfying, and are cheap and easy to make at home. Go to Recipe.
- Super-Quick Cast-Iron Pizza. This isn't your average tortilla pizza! It relies on both the stovetop and the oven to give it a supremely crispy crust. Go to Recipe.
- Spinach and Refried Bean Quesadillas. Meet our favorite way to make quesadillas more filling *and* work in something green. Go to Recipe.
- Black Bean Tostadas with Coconut-Corn Salsa. Crunchy corn tortillas are topped with refried black beans and a tropical corn salsa for a fun and easy vegetarian dinner.
- Migas. Migas are a fast meal culled from only three things — eggs, corn tortillas, and salt. The tortillas crisp up in a hot skillet, and then eggs are stirred in at the end, making it a sort of tortilla-hash.
- Slow Cooker Chicken Enchiladas. There's no rolling necessary! Instead the sauce, chicken, and cheese are layered in the slow cooker, and the result is an enchilada-like casserole that isn’t mushy but has distinct layers and flavors in each bite.
- Chicken Flautas. Flautas are rolled tacos that are fried until golden and crispy. Here's how to make the very best ones. Go to Recipe.
CORN TORTILLA RECIPE - A COUPLE COOKS
From acouplecooks.com
Reviews 13Servings 8Cuisine MexicanCategory Bread
- In a medium bowl, whisk 2 cups masa harina and ½ teaspoon kosher salt. Stir in 1 1/2 cups water and ½ tablespoon olive oil. Knead in a bowl until a dough forms (the consistency of playdough). If the dough seems too crumbly and does not come together, add a bit more water. (As you make tortillas more often, you’ll learn the consistency of the dough.) Let sit for about 5 minutes.
- Get out a tortilla press. Cut down the sides of a plastic bag, and place it on both sides of the press. Pull off a golf-ball sized piece of the dough. Place the ball in the middle of the tortilla press, place the top over the ball, and squeeze down the handle.
- If you do not have a press, place the dough ball in the middle of the plastic bag and fold the other edge over the top. Place a pie plate on top, and press down firmly, using your entire weight over the plate.
15 CORN TORTILLA QUESADILLA RECIPES - LIFE FAMILY FUN
From lifefamilyfun.com
- Chicken & Cheese Corn Tortilla Quesadillas. This classic combination of chicken and cheese is sure to be enjoyed by your whole family. Talking Meals shows us how to make these quick and easy quesadillas that have the perfect crispy edges and then a soft and melted center.
- Taco Quesadillas. The Pioneer Woman shares this taco quesadilla recipe that combines the taste and texture of tacos with the warmth of cheesy quesadillas.
- Chili Lime Quesadilla. For a delicious chili lime quesadilla that uses a unique blend of spices to pack in the flavor, give this recipe from Spice Mountain a try.
- Red Bean Quesadillas with Avo-Corn Salsa. Vegetarians and vegans don’t have to miss out on a delicious quesadilla dinner, thanks to these red bean quesadillas from Veg Kit.
- Corn and Potato Quesadillas with Green Salsa. These vegetarian quesadillas are ideal for lunch or dinner and are packed with corn and potato to create a filling dish.
- Crispy Cheese and Mushroom Quesadillas. Simply Recipes shares these crispy cheese and mushroom quesadillas that will add a little extra crunch to your classic quesadilla texture.
- Buffalo Chicken Quesadilla. If you are looking for the perfect game day snack, all your family and friends will love these buffalo chicken quesadillas from Baking Beauty.
- Deep Fried Bean and Cheese Quesadilla. You won’t be able to believe that these corn tortilla quesadillas from Oh Sweet Basil take just four minutes to make when you taste how delicious they are.
- Cheese Quesadilla. 196 Flavors shows us how to make this simple corn tortilla quesadilla that will require just five minutes to prep and five minutes to cook.
- Steak Quesadilla. Steak quesadillas taste even better when made with corn tortillas, and these step-by-step instructions from Recipe For Perfection are easy to follow and will show you how quick and easy they are to make.
RECIPES USING CORN TORTILLAS [7 MUST-TRY DISHES]
From unocasa.com
- Shrimp quesadillas. We're starting our corn tortilla recipe list in style with shrimp quesadillas! Quesadillas are a timeless Mexican dish, but they are usually just filled with cheese and topped with some salsa.
- Breakfast tacos. You don't need to wait until lunch or dinner to enjoy some tasty tacos, because our breakfast tacos recipe is bursting with great ingredients to get your day started right!
- Homemade tortilla chips. If you've got stacks of leftover corn tortillas, then the easiest way to put them all to great use before they go out of date is to turn them all into tortilla chips!
- Mexican soup. Mexicans love their food, and one staple of Mexican cuisine that's been around for centuries is Mexican soup. This hearty broth can vary dramatically from one state to the next, in Mexico, but the premise itself is simple enough.
- Vegan quesadilla. Corn tortillas are perfect for making healthy, vegan quesadillas. The recipe is simple. All you need are black beans, smashed avocado, and your Mexican-style spices of choice!
- Chicken burrito. You can't get better than a classic chicken burrito recipe, and corn tortillas are the perfect way to wrap up your delicious burrito fillings.
- Cheese quesadilla. You can't get more classic than a classic cheese quesadilla, and this great Mexican recipe is fantastic when made with corn tortillas.
CORN: KINDS, NUTRITION, BENEFITS, RISKS, & PREPARATION
From webmd.com
Estimated Reading Time 5 mins
BLUE CORN TORTILLAS - TRIBAL FOODS
From food.ebci-nsn.gov
Cuisine American, TraditionalCalories 23 per servingTotal Time 30 mins
CORN TORTILLAS YOU CAN MAKE AT HOME - FOOD STORAGE MOMS
From foodstoragemoms.com
Cuisine MexicanCategory Main CourseServings 6Total Time 22 mins
CORN TORTILLAS - MYPLATE
From myplate.gov
Cholesterol 5 mgTotal Calories 56Sodium 163 mgTotal Fat 2 g
CORN TORTILLAS - THE WHOLE FOOD PLANT BASED COOKING SHOW
From plantbasedcookingshow.com
3.8/5 (30)Total Time 5 minsCategory Breads & SidesCalories 200 per serving
THE BEST CORN TORTILLAS | 8 PACKAGED BRANDS TO TRY
From glutenfreeonashoestring.com
Estimated Reading Time 8 mins
ORGANIC CORN TORTILLA | CORN TORTILLA MAíZ – ORGANIC FOOD
From freskco.com
Date of Expiry Consume 10 days after opening the containerWeight .5 kgDimensions 7 × 8 × 8 cmAvailability In stock
CORN 101: NUTRITION FACTS AND HEALTH BENEFITS
From healthline.com
Estimated Reading Time 5 mins
LIST OF TORTILLA-BASED DISHES - WIKIPEDIA
From en.wikipedia.org
Estimated Reading Time 1 min
CORN TORTILLA RECIPE | MEXICAN CORN TORTILLA | INDIAN ...
From tarladalal.com
Carbohydrates 11.1 gFiber 0.6 gEnergy 63 calProtein 1.3 g
CORN TORTILLAS RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (115)Servings 20Cuisine Mexican
CALORIES IN CORN TORTILLAS AND NUTRITION FACTS
From fatsecret.ca
CORN TORTILLAS - EASY FOODS INC
From easyfoodsinc.com
THE BIG DIFFERENCE BETWEEN CORN AND FLOUR TORTILLAS ...
From backyardtaco.com
CORN TORTILLA — FOOD AND NUTRITION
From ag.ndsu.edu
KETO CORN TORTILLAS WALMART - COOKING MADE EASY
From cookingmama.buzz
TORTILLA & CORN CHIPS - SAVEONFOODS.COM
From saveonfoods.com
TORTILLA - KITCHEN DICTIONARY - FOOD.COM
From food.com
41 WAYS TO USE UP A PACKAGE OF CORN TORTILLAS | TASTE OF …
FLOUR VS. CORN TORTILLAS: WHICH DO YOU USE (AND WHEN ...
From foodrepublic.com
CORN TORTILLAS - GRIMMS FINE FOODS
From grimmsfinefoods.com
CORN TORTILLAS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
FOOD WISHES VIDEO RECIPES: HOMEMADE CORN TORTILLAS ...
From foodwishes.blogspot.com
CORN TORTILLA NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BEST WHITE CORN TORTILLAS YOU CAN GET FOR 2022. REVIEWS ...
From theseniorreports.com
FOOD - CORN PRODUCTS - TORTILLAS – MEXICAN MAMA
From mexican-mama.com
THE CORN TORTILLA: MEXICAN FOOD WITH A HISTORY - BENITOS ...
From benitosmexican.com
CORN TORTILLA RECIPE IDEAS – JUST EASY RECIPE
From justeasyrecipe.com
TORTILLAS FOR DIABETES – FLOUR, CORN, LOW CARB & MORE ...
From milkandhoneynutrition.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love