HOMEMADE CORN TORTILLAS
Keep some Masa Harina in the cupboard and you'll always have the option of making a quick batch of warm, delicious corn tortillas!
Provided by Patrick Calhoun | Mexican Please
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
- If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
- Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
- Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
- Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
- Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
- Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
- Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
Nutrition Facts : Calories 208 kcal, Carbohydrate 43 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 4 g, ServingSize 1 serving
FRESH MASA CORN TORTILLAS
Steps:
- Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
- Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
- Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
- Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
- Serve the tortillas warm.
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
ALMOST-FROM-SCRATCH CORN TORTILLAS
Here is a relatively easy project that can deliver what may be the best tortillas you've ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, easy, lunch, project, appetizer, main course, side dish
Time 1h
Yield 12 to 16 tortillas
Number Of Ingredients 5
Steps:
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic - just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you're shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 0 grams, TransFat 0 grams
More about "fresh corn tortillas food"
CORN TORTILLAS RECIPE - ISABEL EATS
From isabeleats.com
評価の数 152カロリー 62 (1 人分)カテゴリ Sides
- Pour 1 1/2 cups hot water and 1 teaspoon olive oil into the bowl and mix together until all the water is absorbed. Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
- Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
- Divide the dough into 12 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you're working.
FRESH CORN TORTILLAS RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (60)推定読み取り時間 1 分対象人数 24
HOW TO MAKE CORN TORTILLAS FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
推定読み取り時間 7 分
WHAT TO MAKE WITH CORN TORTILLAS: 42 DELICIOUS RECIPES
From whattomaketoeat.com
BEST L.A. RESTAURANTS AND DISHES OF 2023 - LOS ANGELES TIMES
From latimes.com
FRESH CORN TORTILLAS – AZTECA – MEXICAN FOOD PRODUCTS ...
From azteca.co.za
50/50 CORN AND FLOUR TORTILLAS RECIPE | KING ARTHUR …
From kingarthurbaking.com
EASY NIXTAMALIZED CORN TORTILLAS RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE CORN TORTILLAS (EASY 3-INGREDIENT RECIPE)
From thekitchn.com
41 WAYS TO USE UP A PACKAGE OF CORN TORTILLAS | TASTE OF …
From tasteofhome.com
FRESH CORN TORTILLAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
HOW TO MAKE CORN TORTILLAS - SIMPLY RECIPES
From simplyrecipes.com
CORN TORTILLAS + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
HOMEMADE CORN TORTILLAS RECIPE | ALTON BROWN
From altonbrown.com
HOW TO MAKE FRESH CORN TORTILLAS | MCCORMICK
From mccormick.com
FRESH CORN AND CHICKEN TORTILLAS - HEALTHY FOOD GUIDE
From healthyfood.com
HOMEMADE CORN TORTILLAS - GIMME SOME OVEN
From gimmesomeoven.com
6 CELEBRITIES DISCUSS THE FOOD THEY BUY AND MORE - AARP
From aarp.org
45+ RECIPES THAT USE CORN TORTILLAS - PLATINGS + PAIRINGS
From platingsandpairings.com
CORN TORTILLAS ARE A LOW-CAL SWAP FOR BREAD ...
From livestrong.com
HOW TO MAKE FRESH CORN TORTILLAS - FOOD & WINE
From foodandwine.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