Easy Homemade Corn Tortillas Food

EASY HOMEMADE CORN TORTILLAS RECIPE

Steps:

• Measure 1 3/4 c. masa and add it to a large bowl. Stir in a teaspoon of salt, and then slowly drizzle in the measured water while stirring with the wooden spoon. Form it in a ball with your hands, then cover it with plastic wrap and let it relax for 30 minutes to activate the instant masa.
• After 30 minutes, divide the dough into 16 portions and form them into balls. Preheat a skillet or large frying pan to medium-high heat. Press a ball of dough into a tortilla, then turn the tortilla out onto the preheated griddle. Let it cook for about 30-45 seconds or until the bottom has brown spots and the edges are curving away from the griddle. Turn it over and let it cook for another 30-45 seconds, then use a pancake turner or large spatula to transfer it to a plate and cover with a towel to keep warm.
• Keep repeating the process of pressing out the tortillas, frying them, and transferring them to a plate until all 16 tortillas are finished. Serve warm.

HOMEMADE CORN TORTILLAS

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.

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.

HOMEMADE TORTILLAS

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.

HOMEMADE CORN TORTILLAS

Steps:

• Cook 1/4 cup of batter on a skillet, 2 minutes on each side.

HOMEMADE CORN TORTILLAS

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.

EASY HOMEMADE CORN TORTILLAS

Steps:

• 1. In heat proof bowl combine masa and salt.
• 2. Add 1 1/2 cups of the water. Stir to combine.
• 3. If the mixture is still dry continue to add 1 tablespoon at a time until mixture is pliable.
• 4. When you can handle the dough - it should still be very warm, knead by hand in the bowl. It should remind you of a soft pizza dough.
• 5. Cover and let rest 30 minutes. Preheat your iron skillet to medium heat.
• 6. *** Note *** I use a tortilla press for corn tortillas. It is so much easier and quicker with this method. I cut a sandwich size ziplock bag down the seams to place the dough to be pressed.
• 7. Separate the dough into 12 equal pieces. The should be about the size of a golf ball.
• 8. Flatten slightly in your hand and place about 1/2 away from the bottom of the press as shown.
• 9. Press the tortilla. It should look like this and remove easily by peeling one side of the plastic at a time. If it sticks that means your dough is too wet and will need a little more Masa. If you do add a little more let the dough rest before trying again.
• 10. Place tortilla on hot pan and let cook until it can easily be removed and flipped. Don't force it - the tortilla will release when it is done on that side.
• 11. Flip and cook on the other side for 1 minute.
• 12. Stack finished tortillas in between a clean dish towel. Cover with plastic to allow tortillas to steam while you finish cooking the rest of the batch.
• 13. Corn tortillas are always best fresh, but you can refrigerate any remaining and reheat in the microwave for 15 seconds. These are fantastic with butter, or making street tacos.