Homemade Corn Tortillas – Gimme Some Oven

Corn Tortillas

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Corn Tortillas Recipe This homemade corn tortilla recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free corn tortillas .
Corn Tortillas
After learning how to make homemade flour tortilla earlier this month, it ’ randomness clock time to learn how to make their celebrated ( and naturally gluten-free ! ) counterparts…

…homemade corn tortilla ! ♡
These traditional Mexican-style corn tortillas are easy to make with good 3 ingredients, they are naturally gluten-free, and entire of the yummiest toasted corn flavors. But in my opinion, the best thing about fresh homemade corn tortilla is that they are legit-easy to roll and fold ! ! No crack, breaking, or complicated re-warming instructions required here. These freshly-made corn tortillas are soft and bendable and will fold up beautifully into your favorite taco or enchilada. Or, of run, you can fry any of the leftovers to make tortilla chips, chilaquiles, nacho and more .
so today, I ’ meter sharing my go-to recipe for making classic corn tortilla, plus all of my best tips and shortcuts to make the process a sting easier and more goofproof. I ’ ve besides included an choice below for how to roll out these guys out without a tortilla press, if you do not have one. But if you plan to make them regularly, a tortilla imperativeness is fabulously helpful with corn tortillas and worth the investment .
Alright, well gather up your three ingredients and let ’ s make some homemade tortillas together !

corn tortillas recipe | 1-minute video

Maseca Masa Harina

Homemade Corn Tortilla Ingredients:

To make homemade tortillas, you will need the following three ingredients ( amounts listed in the recipe below ) :

  • Masa harina: Which translates in Spanish to mean “corn flour,” but please note that masa harina is different than cornmeal and American cornflour (which is just finely-ground corn meal). Mexican masa harina is made from nixtamalized corn, so if you peek at the ingredient label, it should always include both corn (maíz) and hydrated lime. Maseca is the most popular brand of Mexican masa harina, available in white, yellow or blue. Or if you are looking for an organic masa marina, I would recommend Bob’s Red Mill. It is typically available either in the Latin American section or the flour/baking section of your local grocery store.
  • Hot water: The amount of hot water needed may vary slightly, depending on the brand of masa harina that you use.
  • Fine sea salt: To bring out the delicious corn flavor in our corn tortillas. If you are using standard table salt, note that you will need to use slightly less.

The follow equipment is besides recommended :

  • Non-stick skillet, comal or griddle: You will need some sort of non-stick pan to cook the tortillas, so that they do not stick while cooking. I used a seasoned cast-iron skillet, which worked great.
  • Tortilla press (optional): I’m always hesitant here to recommend single-use kitchen gadgets. But if you love homemade corn tortillas, a tortilla press is 100% worth the investment. It is super-simple to use and presses the tortillas quickly and evenly. That said, if you do not own a tortilla press, you can also just use a flat-bottomed skillet to press your tortillas between two sheets of plastic (my best alternate recommendation). Or you can use a rolling pin to roll the tortillas out between two sheets of plastic (not quite as easy).
  • Tortilla warmer (optional): Also optional but quite handy for keeping your tortillas soft and warm. That said, if you do not own a tortilla warmer (I actually don’t), you can just store the cooked tortillas in a bowl wrapped in a clean kitchen towel.
  • Medium (2-tablespoon) cookie scoop (optional): Pro tip!! A medium (2-tablespoon) cookie scoop is the perfect size to easily measure out the proper amount of dough to make standard (5-6 inch) tortillas. Highly recommend. That said, if you do not own a medium cook scoop, you can just use a spoon to eyeball (or weigh) the an approximately 2-tablespoon scoop of dough.

How To Make Corn Tortillas
How To Make Tortillas
How To Use A Tortilla Press
Tortilla Press

How To Make Corn Tortillas:

sol hera ’ s the thing about corn tortillas — they are quite easy to make, but it will take a piece of hands-on practice to learn how wet the dough should be, how to press the tortilla, and how promptly they will cook. so if this is your beginning clock time making corn tortillas, have a bit of solitaire with the procedure, and I promise that you will learn quickly as you go. And of course — the end result will be lusciously worth it ! ♡ here is the basic overview of the recipe instructions ( full moon details in the recipe below ) :

  1. Mix the dough: First things first — mixing the boodle ! Pull out a big mix bowl and briefly whisk the masa harina and salt together, then gradually stir in 1.5 cups of the hot water until an evenly-mixed dough begins to form. Use your hands to knead the boodle for 2-3 minutes in the mix bowl ( or you can knead it on a flour coat ) until it ’ sulfur smooth and forms a cohesive ball. But pay close attention to the texture — it should feel springy and firm, similar to the texture of Play-Doh. If the boodle feels besides moisture and is sticking to your hands, add in a few extra tablespoons of flour. If it feels excessively dry and crackly, add in an extra tablespoon or two of hot water .
  2. Rest the dough. Cover the bowl with the dough with a damp kitchen towel (or paper towel) and let it rest for about 10 minutes.
  3. Portion the dough. then use a average cookie scoop ( my preference ! ) or a spoon to scoop a 2-tablespoon ball of boodle ( 35-40 grams, or about the size of a golf ball ), then use your hands to roll the ball until it is nice and rung .
  4. Press the dough balls.  Place the boodle ball between two pieces of plastic in the center of a tortilla press. ( I use a ziplock bag ; see notes below. ) then lightly press the boodle ball until it forms a 4- to 5-inch flatcar tortilla. At this point, I recommend doing a quick texture-check of the tortilla. If it peels away well from the fictile, it ’ randomness thoroughly to go ! If it ’ south sticky and does not peel away, your dough is besides wet, so I would recommend kneading a morsel more flour into the batch of dough before scooping out more dough balls .
  5. Cook the tortilla. When your tortilla is cook to go, heat a non-stick frying pan or comate over medium-high hotness. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrapping and lay the tortilla flat in the frying pan. Cook the tortilla for about 40-60 seconds per slope, flipping it once speckled embrown spots begin to appear on the bottom of the tortilla. The tortilla will likely bubble up while cook, particularly on the second english, which is a thoroughly sign ! Once it is cooked, transfer the tortilla to a tortilla warm or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out .
  6. Repeat with the remaining tortillas.  I recommend keeping the motorbike going by cooking one tortilla while pressing the following dough ball at the same time. If you notice that the frying pan begins to seem excessively hot as time goes on, merely turn down the heat a morsel .
  7. Serve. The tortilla will continue to soften a piece more as they sit in a push-down storage in your tortilla warm ( or wrapped in a towel ). So I recommend using the tortilla at the bottom of the batch beginning — they will be the softest. Serve however you would like and enjoy ! : )

Homemade Corn Tortillas Recipe

Homemade Corn Tortillas FAQ:

Are corn tortillas gluten-free and vegan? Yes, this homemade corn tortilla recipe is gluten-free and vegan. But boughten corn tortillas occasionally include gluten and/or lard, indeed be sure to constantly double-check the label .
How to make white, yellow or blue corn tortillas? Just purchase your craved coloring material of masa harina — either white, scandalmongering or gloomy .
How to reheat corn tortillas?  decidedly do not microwave leftover corn tortillas ( they will dry out and likely snap when folded ) or try to reheat them in oil ( they will get crisp ). To reheat corn tortillas, either heat a non-stick frying pan over medium-high heating system, and then cook each tortilla for 15-30 seconds per side until warmed through. Or, if you have a natural gas burner, you can very carefully use tongs to place the tortilla one at a fourth dimension directly over the flare. then adenine soon as a tortilla startle to brown, impudent and cook it on the second side until browned, then remove from hotness. ( Keep an highly close eye on the tortilla if cook over a natural gas stove thus that they do not burn. ) It ’ sulfur crucial to always reheat corn tortillas one at a time, and immediately transfer them to a tortilla warm or wrapping in a clean kitchen towel to store until cook to serve .
How to store corn tortillas?  I recommend wrapping leftover corn tortilla in fictile wrap, beeswrap, or storing them in a ziplock udder ( with the overindulgence air pressed out ) in the refrigerator for up to 2-3 days. You want to avoid letting the tortilla dry out, so try to minimize excess publicize being trapped into whichever memory choice you choose .
How many carbs in a corn tortilla?  If you make 15 tortillas with this recipe, each corn tortilla will have approximately 12.5 grams of carbohydrates .
Corn vs flour tortillas — when to use each?  Up to you ! Flour tortillas are sturdier, and frankincense are traditionally used for burrito, fajitas, quesadillas, Tex-Mex greaser, Tex-Mex enchilada, etc. Corn tortillas are traditionally used for Mexican greaser, Mexican enchilada, flautas, chilaquiles, taquitos, corn tortilla chips, etc. But that said, nowadays many people use corn and flour tortilla interchangeably, so tactile property barren to use them however you prefer .
Sweet Potato Black Bean Tacos with Homemade Corn Tortillas

Ways To Use Corn Tortillas:

here are a few of my favorite ways to use corn tortilla !

  • Tacos: Load corn tortillas up with your favorite taco fillings.
  • Tostadas: Toast or fry the corn tortillas then serve them (flat) with your favorite toppings.
  • Enchiladas: Soak corn tortillas in red or green sauce, fill with your favorite enchilada fillings, then roll them up, top with extra sauce, and bake to make enchiladas.
  • Corn tortilla chips: Cut the corn tortillas into triangles, deep fry in oil (or bake), then sprinkle with salt.
  • Chilaquiles: Make corn tortilla chips (above), then cook in your favorite red or green sauce with eggs.
  • Nachos: Make corn tortilla chips (above), then load up with your favorite nacho cheese and toppings.

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Corn Tortillas

Homemade Corn Tortillas

4.8

from

32

reviews

  • generator : ali
  • homework time : 25 mins
  • cook time : 20 mins
  • full clock time : 45 mins
  • output :

    15

    tortillas

    1

    x

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Description

This homemade corn tortillas recipe is easy to make with 3 ingredients and yields the most delicious, soft, foldable, and naturally gluten-free tortillas .

Ingredients

Scale

  • 2 cups ( 240 grams) masa harina
  • 1 1/2 to 2 cups hot water*
  • 1 teaspoon fine sea salt

Instructions

  1. Mix the dough: In a boastfully desegregate bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups hot water, and stir the mix with a wooden smooch or silicone spatula until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mix bowl until it is politic and forms a cohesive ball. The dough ’ s texture should feel springy and firm, similar to Play-Doh. If the dough feels besides moisture and is sticking to your hands, add in a few excess tablespoons of flour. If it feels excessively dry and crackly, add in an extra tablespoon or two of hot urine .
  2. Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
  3. Portion the dough.  Use a spoon or a medium frost cream scoop to part the dough into a 2-tablespoon ball ( 35-40 grams, or about the size of a golf musket ball ), then use your hands to roll the ball until it is decent and circle .
  4. Press the dough balls.  Place the dough testis between two pieces of fictile in a tortilla crusade. ( I use a ziplock bag ; see notes below. ) then gently press the dough ball until it forms a 4- to 5-inch tortilla .
  5. Cook the tortilla. Heat a non-stick frying pan or comate over medium-high heat. Once the pan is courteous and hot, gently peel the tortilla aside from the plastic wind and lay the tortilla categoric in the frying pan. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortilla will likely bubble up while fudge, particularly on the second slope, which is a good sign ! Once it is cooked, transfer the tortilla to a tortilla warm or a bowl wrapped in a scavenge kitchen towel, so that the tortillas do not dry out .
  6. Repeat with the remaining tortillas.  I recommend keeping the cycle going by cooking one tortilla while pressing the following boodle ball at the lapp time. If you notice that the frying pan begins to seem excessively hot, just turn down the inflame a sting .
  7. Serve. The tortilla will continue to soften a bit more as they sit in a stack in your tortilla warm ( or wrapped in a towel ). So I recommend using the tortilla at the bottom of the push-down storage first gear — they will be the softest. Serve however you would like and enjoy ! See repositing instructions below .

Equipment

tortilla Warmer
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Tortilla Press
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Masa Harina
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Notes

Ingredient amounts: The measure of hot water needed will vary depending on the brand/type of masa harina that you use. I besides recommend weighing the masa harina if you own a kitchen scale, versus using measuring cups, to be surely that you measure the accurate sum .
Plastic wrap instructions:  I just use scissors to trim the top ( slide fastener side ) and sides aside from a large ziplock deep-freeze pocket, so that it fit the size of my tortilla press. alternately you can use beeswrap rather of a ziplock bag .
Peeling away the tortillas:  The tortilla should be dry enough that they do not stick to the credit card when you gently peel it away. If they do stick, I recommend kneading a bite more flour into your dough before rolling out more boodle balls.

Storage instructions:  When serving these corn tortillas during your meal, I recommend always, constantly keeping them wrapped in a kitchen towel or in a tortilla affectionate until ready to eat and enjoy, so that they do not dry out. Corn tortillas are decidedly best served within a few hours of being made. But any leftover tortillas can be wrapped in plastic wrapping, beeswrap, or a ziplock bulge and stored in the refrigerator for up to 2-3 days .
Stand mixer option: If you own a base mixer, you can use a dough pilfer to knead the dough on medium-low travel rapidly for 3 minutes .
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