HOMEMADE CORN TORTILLAS
Tortillas are a foundational element of Mexican cuisine, so it's important to get them right! Chef Gabriela Cámara's freshly made tortillas contain only two ingredients, but her double-flip technique will help them puff up beautifully on a hot skillet.
Provided by Gabriela Cámara
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 2
Steps:
- In a medium bowl, combine masa harina and water; mix well with your hands. When dough forms, begin kneading in the bowl. Continue adding water, a tablespoon at a time, until dough becomes smooth and thick; it should be the consistency of Play-Doh. Roll dough into a ball slightly smaller than a golf ball (1.5 oz or 40 g). Set aside on a baking sheet, covering with a damp kitchen towel to prevent it from drying out.
- Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
- Test the comal by splashing a few drops of water on the surface; they should sizzle immediately. Remove raw tortilla from plastic and gently place onto the center of the comal. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. Flip back to the first side and let it cook for a final 30 seconds. It will puff up like a balloon when it's cooked through. If the edges of the tortilla look grainy and dry, mix 1 tablespoon of water into the dough; make another dough ball and repeat the process of pressing and cooking.Once you've made your first "perfect" tortilla, you know the consistency is correct. Turn the rest of the dough into dough balls, lining them up on the baking sheet and keeping them covered with a damp towel throughout the pressing and cooking process.
- Line a basket or bowl with a dry towel and store the cooked tortillas in a stack, covering as you go. Wrapped up, they should stay warm for about an hour. (Alternatively, microwave the tortillas for 30 seconds.) Use cooked tortillas for Chef Cámara's Baja-Style Fish Tacos and Tinga de Pollo Tacos. For her Egg-Stuffed Tortillas and Deep-Fried Cheese Quesadillas, you will need to begin with uncooked tortillas.
CHEF JOHN'S FLOUR TORTILLAS
Homemade tortillas are so much better that if you do decide to give these a try, be warned that you'll have a very hard time ever going back to the packaged option again.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
- Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
- Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
- Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
- Cut ball of dough into eight equal parts and cover until needed.
- Roll out balls of dough either by hand or with a tortilla press.
- Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.9 g, Fat 6.7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 234.3 mg
HOMEMADE CORN TORTILLAS
Provided by Bobby Flay
Time 1h1m
Yield 12 tortillas
Number Of Ingredients 5
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.
HOMEMADE CORN TORTILLAS
To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.
Provided by Pati Jinich
Categories Dinner Lunch Tortillas Hominy/Cornmeal/Masa Cast Iron Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free
Yield Makes 12 to 15 (5-inch) tortillas
Number Of Ingredients 3
Steps:
- Set a comal, a flat griddle, or a cast-iron skillet over medium heat until thoroughly heated. (If the pan isn't hot enough, the tortillas will stick to it.)
- Meanwhile, cut two circles about the size of the tortilla press plates (or at least 6 inches in diameter if using a rolling pin) out of thin plastic bags, such as produce bags from the grocery store; do not use plastic wrap.
- In a large bowl, mix together the masa harina, salt, and water and then knead in a circular motion until the dough feels smooth and without lumps. It shouldn't be wet or sticky but nice and moist. If it feels coarse when you gather the dough together, add a bit more water. Masa dries out fast, so keep it covered while you make the tortillas.
- Roll a piece of the dough in the palm of your hand into a ball about 1½ inches in diameter. Place one of the plastic circles on the bottom of the tortilla press and place the ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk, jiggling the press a little as you get to the bottom (this makes for a rounder tortilla). It should be about 5 inches in diameter and about 1/8 inch thick. Alternatively, you can place a ball between plastic sheets or parchment paper and roll out the tortillas with a rolling pin.
- Open the press, check the tortilla for dryness (see Cook's Trick), and add water to the dough if needed. Remove the plastic on top of the tortilla, then lift up the bottom piece of plastic and the tortilla with one hand and peel the tortilla away from the plastic with the other hand. Keep at least half of the tortilla off your hand to make it easier to transfer it swiftly to the hot pan.
- Place the tortilla on the hot surface and don't touch it for 30 seconds-even if it doesn't lie completely flat, resist the temptation to fiddle with it! Cook until you can easily lift it with a spatula, 40 seconds to 1 minute; it should be opaque on the cooked side. Flip and cook for about a minute longer, until it has begun to get brown freckles. Flip once more. After 10 to 15 seconds, the tortilla should puff like pita bread, if not all over, at least in one area. If it is not puffing, gently tease it along by poking it in the center with the tip of your finger. Once it puffs, let the tortilla continue cooking for another 15 to 20 seconds, so that it cooks all the way through. That extra cooking is what makes the difference between stiff tortillas and those that are toothy, tender, and pliable.
- Transfer the cooked tortilla to a clean kitchen towel or a cloth-lined tortillero (a tortilla basket, which looks just like a bread basket) and cover to keep warm while you make the rest of the tortillas.
- Cook's Trick
- The masa has to be as soft and smooth as Play-Doh. This has less to do with the kneading-which takes under a minute-than with the amount of water. The measurement given on most bags for masa harina is too low. Here I give you the measurement that works for me. Things will vary, however, according to climate and ingredients. One way to tell if your masa needs more water is to take a look at the first tortilla after you have pressed it out. If the edges seem cracked and rough, you need more water. The tortilla should be smooth and even along the edges, not at all ridged.
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
More about "johns homeade corn tortillas food"
HOW TO MAKE CORN TORTILLAS FROM SCRATCH | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 7 mins
HOMEMADE CORN TORTILLAS THAT DON'T FALL APART - FOOD …
From foodabovegold.com
HOMEMADE CORN TORTILLAS RECIPE | ALTON BROWN
From altonbrown.com
HOW TO MAKE CORN TORTILLAS - ONCE UPON A CHEF
From onceuponachef.com
HOMEMADE CORN TORTILLAS - GIMME SOME OVEN
From gimmesomeoven.com
HOMEMADE CORN TORTILLAS - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 30 minsCuisine MexicanPublished Apr 27, 2022
- Stir together masa harina and salt in a medium bowl. Add 1/3 cup warm water; mix together using your hands until mixture is evenly crumbly. Add 1/3 cup warm water; knead mixture in bowl until water is absorbed and dough is soft and smooth, 5 to 8 minutes, adding remaining 2 tablespoons warm water, 1 teaspoon at a time, as needed if dough feels dry.
- Cut along the side creases of a gallon-size ziplock plastic bag, leaving bottom edge attached. Line a tortilla press with the bag, covering the bottom plate, with attached edge of plastic bag running along hinge side of tortilla press.
- Heat an ungreased comal or a large cast-iron skillet over medium-high. Open tortilla press, and place 1 masa ball on center of bottom plate in between layers of plastic.
- Gently lay tortilla on preheated comal. Cook until tortilla releases from comal and can slide around and tortilla edges begin to lift, 20 to 30 seconds.
CORN TORTILLAS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE CORN TORTILLAS | MEXICAN PLEASE
From mexicanplease.com
10 HOMEMADE TORTILLA RECIPES
From allrecipes.com
HOMEMADE CORN TORTILLAS | RICARDO
From ricardocuisine.com
HOW TO MAKE HOMEMADE CORN TORTILLAS {STEP-BY-STEP PHOTOS}
From foolproofliving.com
CHEF JOHN'S CORN TORTILLAS | RECIPE | FOOD, RECIPES, FOOD WISHES
From pinterest.com
EASY HOMEMADE CORN TORTILLAS - JUST A TASTE
From justataste.com
HOMEMADE CORN TORTILLAS – SECONDS TO LEARN, YEARS TO …
From foodwishes.blogspot.com
CORN TORTILLAS RECIPE - ISABEL EATS
From isabeleats.com
HOW TO MAKE CORN TORTILLAS - FOOD WISHES - YOUTUBE
From youtube.com
HOMEMADE CORN TORTILLAS RECIPE - THE SPRUCE EATS
From thespruceeats.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