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.
MASA HARINA CORN TORTILLAS RECIPE
Steps:
- Gather the ingredients.
- In medium bowl, mix masa harina and salt.
- Slowly add water until dough becomes smooth and firm, not sticky.
- Turn dough out onto board and divide it into 12 equal portions. Roll into balls.
- If you have a tortilla press, follow the tool's instructions for flattening the tortillas.
- By hand, place a tortilla ball between two sheets of wax paper. Use rolling pin to roll dough out into a thin tortilla shape.
- To cook, place one tortilla at a time in a large ungreased frying pan. Cook over moderate hot heat for about one to two minutes on each side, or until each side is lightly browned.
- When finished cooking all tortillas, wrap them together in aluminum foil and place in warm oven (about 300 degrees F) for 5 minutes.
Nutrition Facts : Calories 86 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 133 mg, Sugar 0 g, Fat 1 g, ServingSize 12 tortillas (serves 12), UnsaturatedFat 0 g
CORN TORTILLAS
Instead of making masa with masa harina and water, you can often buy fresh masa in Mexican grocery stores. These are so much better than store bought tortillas, but take a bit of practice to get the process right.
Provided by riffraff
Categories Breads
Time 55m
Yield 12-14 tortillas
Number Of Ingredients 2
Steps:
- Please note: the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical.
- Mix the Masa Harina and the water; knead to form your masa (dough).
- Pinch off a golf-ball sized piece of masa and roll it into a ball.
- Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
- Press the masa.
- Transfer the tortilla to a hot, dry cast iron skillet.
- Cook for about 30 seconds on one side; gently turn.
- Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
- Notes: When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water.
- You can work it with your hands, if you like.
- If it seems too dry, add additional water, a teaspoon at a time.
- Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
- Unlike pastry dough, masa does not suffer from being over-handled.
- The masa will dry out quickly.
- Keep it covered with a piece of plastic wrap while making your tortillas.
- Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
- Hold the pressed tortilla (with the plastic on both sides) in one hand.
- Peel away the top plastic from the tortilla (not the tortilla from the plastic).
- Flip it over into your other hand, and peel away the other piece of plastic.
- Gently place the tortilla on the hot skillet or griddle.
- It should make a soft sizzling sound when you do.
- If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
- If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
- The use of cast-iron skillet is important.
- You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
- Brown spots on your tortillas are good.
- Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
- You want them to stay hot and tender.
- Corn tortillas can be made 2 hours in advance, wrapped and reheated.
- Bake, in a 350°F oven for about 12 minutes.
Nutrition Facts : Calories 69.3, Fat 0.7, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 14.5, Protein 1.8
HOMEMADE MASA DOUGH USING YELLOW FIELD CORN
This masa dough is a great starting point for homemade corn tortillas and tamales.
Provided by Mexican Please
Time 12h
Number Of Ingredients 6
Steps:
- Rinse 2 cups of dried field corn in cold water. Remove any stones or struggling kernels.
- Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot (I used stainless steel). Combine well. Add the corn to this mixture.
- Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes or so, stirring occasionally. When the skins of the kernels slip off easily then it's had enough cooking time.
- Remove from heat, cover, and let sit overnight at room temperature.
- The next day (or at least 6-8 hours later) drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear.
- Drain the corn and add to a food processor. You'll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch (as photographed above I ground it in two batches in a smaller food processor). Wipe down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it's not combining well.
- Use immediately or cover with plastic/foil and store it in the fridge.
- If you want to make tortillas with the masa dough, adding some masa harina to it will make it easier to handle. I added about 1/2 cup to this batch.
Nutrition Facts : Calories 76 kcal, ServingSize 1 serving
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.
FRESH MASA
Fresh masa is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home-treating dried corn with an alkaline solution to make it more nutritious.
Provided by Bricia Lopez
Categories Dinner Hominy/Cornmeal/Masa Corn Vegan Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes about 5 pounds (2 kg) masa, or 32 tortillas
Number Of Ingredients 2
Steps:
- In the largest heavy-bottomed pot you have, dissolve the pickling lime in 5¼ quarts (5 L) water. Once all the powder has dissolved, add the corn. The corn should be completely submerged in water. If not, add more water so there is at least 2 inches (5 cm) of water above the corn.
- Place the pot over low-medium heat and gently simmer for 1 hour.
- When the nixtamal changes from white to yellow and the corn easily peels away from its skin, turn off the heat. Let sit for at least 16 hours or more.
- The next morning, dump the pot into a colander on top of your sink and discard the water. Rinse until the water comes out clear. You'll know the corn is ready for masa when it is tender to the bite. It should be al dente like pasta.
- If using a tabletop wet stone grinder, carefully add about 1⁄2 cup (120 ml) of water in batches to grind a pound (450 g) of cooked nixtamal. Smooth masa for tortillas takes about 40 minutes, and masa quebrajada for tamales and atole takes about half that time. Repeat until you've gone through all the masa. Make sure to follow the instructions and safety guidelines of your grinder.
- Using your hands, work the masa until a dough forms. When all the dough has stuck together and a putty has formed, it is ready.
- The masa will stay fresh for up to a week.
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- Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
- Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
- Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
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- First gauge how 'wet' your masa dough is. If it sticks to your hands you'll need to add some masa harina to dry it out. I added 1/4 cup masa harina to 2 cups of masa dough. Combine well using your hands.
- Separate the dough into golfball sized rounds, this will make the tortillas approximately 4 inches across.
- Flatten the dough balls using a tortilla press or a flat bottomed casserole dish. Be sure to line each side of the dough ball with plastic or ziploc pieces. The tortillas should peel off the ziploc easily; if not then you might need to add some masa harina to the dough.
- Heat a skillet or comal to medium heat. Add a tortilla and flip after 10 seconds. Then cook each side for 1-2 minutes or until light brown spots are forming. Alternatively, you can skip the quick flip and just cook each side for 1-2 minutes.
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- Corn Meal. Cornmeal can be easily found in the baking aisle of your nearest supermarket. While most Mexican dishes call for masa harina, cornmeal is an excellent option for when you’re all out of the real deal.
- Fresh Masa. Fresh masa is corn dough. In fact, it’s the corn dough that’s used in masa harina, except it hasn’t been dried out just yet. While harder to find than masa harina, it works wonders for recipes such as tamales, tortillas, gorditas, tlacoyos and the like.
- Grits. While not an ideal choice, grits are the closest substitute to masa harina you’ll find. After all, Southern cuisine is heavily related to Mexico’s own cuisine.
- Cornstarch. One of the many uses of masa harina is to thicken soups, chilis and cream. This is achieved by mixing masa harina with cold water, which is then stirred into the liquid you wish to thicken.
- Corn Flour. Just like cornstarch, corn flour can be used as a thickening agent instead of masa harina. In fact, it’s probably a better choice as corn flour is one of the main ingredients of masa harina, which means it can give your food a similar texture and taste.
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- In a large bowl, combine the masa harina with the water and stir until moistened. On a sheet of plastic wrap, roll the tortilla dough into an 8-inch log and cut the log into 16 pieces. Roll each piece into a ball, transfer to a large plate and cover loosely with plastic wrap.
- Heat a griddle or a comal (a flat, round griddle) until very hot. Line a basket or a wide, shallow bowl with a clean kitchen towel. Cut a sturdy, resealable plastic bag at the seams. Set 1 ball of dough between the sheets of plastic. Using a tortilla press, a skillet or a rolling pin, flatten the tortilla to a 5-inch round. Peel off the plastic and set the tortilla on the hot griddle.
- Cook the tortilla over high heat until lightly browned in spots, about 1 minute. Flip and cook about 30 seconds longer. Wrap the cooked tortilla in the towel. Press, cook and wrap the remaining balls of dough, keeping the stack of tortillas covered. Serve the tortillas warm and wrap them around chicken, salsa verde, sour cream and cotija cheese.
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