Corn Tortillastaco Shells Food

TURNING CORN TORTILLAS INTO TACO SHELLS

Steps:

• Heat oil over medium heat in a skillet.
• Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.).
• Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).
• Remove from skillet and balance the shell (Teepee style) on a paper towel until set.
• Repeat, placing each made taco shell on top of the last to drain oil and set.
• After they are all set, you can pile on the taco goods and enjoy!

CORN TORTILLAS/TACO SHELLS

Steps:

• Combine masa harina with water.
• Mix with hands until dough is moist but holds its shape.
• Add more water if needed.
• Let dough rest for 15 minutes.
• Divide dough into 12 balls.
• Dampen dough slightly with water.
• Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.
• Carefully peel off the top sheet of paper.
• Place tortilla, paper side up, on a hot ungreased griddle or skillet.
• Gently peel off remaining paper.
• Cook for 30 seconds or until edges begin to dry.
• Turn and cook until surface appears puffy.
• Repeat with remaining dough balls.
• To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.
• Fry each tortilla 10 seconds or until limp.
• With tongs, fold tortilla in half and continue frying holding edges apart.
• Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.
• Drain on paper towels.

CORN TORTILLAS

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 TORTILLA TACOS WITH GROUND TURKEY

Steps:

• In a deep saute pan over medium-high heat, add enough oil to completely coat the bottom of the pan. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the ground turkey and season with cumin, salt, and pepper. Cook until the turkey browns and is cooked through. Remove the turkey mixture from the pan and wipe out the pan. Divide the turkey mixture among the tortillas and fold in half. Add more oil to the pan, and then brown both sides of the filled tortilla, in batches. Once the tacos are cooked place the cheese in the tacos, followed by the shredded romaine lettuce, and diced tomatoes. Top each tortilla with a dollop of sour cream and guacamole, if desired.

CHEF JOHN'S SUCCOTASH

Steps:

• Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
• Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

CHEF JOHN'S CORN TORTILLAS

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.

CORN TORTILLAS

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.

FARMER'S MARKET CORN TOSS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
• Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.