Soft Corn Tortilla Pancakes Food

SOFT CORN TORTILLA PANCAKES

Steps:

• Combine all ingredients in bowl using a wire whisk.
• Heat a large non-stick skillet to medium high.
• Lightly oil the pan.
• Add enough batter to make a thin pancake (I usually use a 1/2 cup measure), swirl the batter around the pan to get a uniform thickness.
• Brown lightly, about 2 minutes then flip and brown lightly on the reverse side.
• Separate pancakes with paper towels, serve warm with your favorite taco or enchilada fillings.

SOFT CORN TORTILLAS

Steps:

• Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter.
• On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so.
• Stack on top of each other and keep warm til serving.

CORN TORTILLAS

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.

CORN TORTILLA FROM SCRATCH

Steps:

• Use a stainless steel pot. Add all ingredients.
• Cook slowly for 40-50 minutes. Just slow simmer, no lid, stir it frequently.
• It's OK to add more water if needed. Corn should stay submerged in the liquid.
• Turn off the heat cover the pot and Let it steep overnight at room temperature. Minimum 8-10hours. Corn can stay in the pickling lime solution up to 24hours.
• Rinse under running water and rub gently to remove the corn skin. You mastered the process of Nixtamalization :)
• Run twice or tree times in the food processor to create the Masa dough. Or use the corn grinder.
• Make a little balls from the Masa dough. Place it between two plastic sheets. I use the plastic bag for frozen food. Press it in tortilla press, or if you don't have it, just like me, press it under a flat pot or pan.
• Preheat the skillet or pan with heavy bottom. Tortillas likes hot pan. NO Oil. 30-40sec on each side.

GRANNY'S CORN FLOUR TORTILLAS

Steps:

• In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
• On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
• Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
• Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.