Homemade Corn Tortillas

These Homemade Corn Tortillas are calm the most popular recipe on the locate, indeed if you ‘re modern to them please consider giving it a run ! I ‘ve updated this post with tips for the most common obstacles you ‘ll encounter when making tortillas for the first base time — plus some mark options if you ‘re fresh to Masa Harina .
Imagine walking into the grocery store store early on one morning and seeing this :
That ‘s the boodle used to make fresh corn whiskey tortillas each dawn in the markets of Cozumel .
Producers will de-hydrate this corn dough and sell it in bags like this :

Big bag of Maseca Masa Harina for homemade corn tortillas
This is Masa Harina and it ‘s your golden slate to easy homemade corn tortilla !
Add some urine, a piece of salt, and you ‘ve got masa on your hands — which means you ‘re only a few minutes aside from an authentic push-down list of tortilla. What precisely is Masa Harina ?
Making your own corn tortillas at home will give you a massive upgrade in flavor compared to store-bought tortillas. They are cheaper too!
Making a batch of these beauties comes with two chief benefits, the most obvious being a batch of corn tortillas that are good enough to be eaten on their own .
Take a bite out of a corn tortilla.
The other, hide benefit is that your taste buds will immediately have a built-in tortillameter that you can use to gauge the timbre of tortillas sold in your neighborhood .
This will help you stay aside from boughten tortillas that have strayed besides far from the original process .

How To Make Corn Tortillas

First things first, get some Masa Harina in the house !
here are the three brands that are most common in the States : Bob ‘s Red Mill, Maseca, and Gold Mine .
Here are 3 different Masa Harinas to choose from for your next batch of tamales or corn tortillas. Yum!! mexicanplease.com
Maseca is the most common trade name and it ‘s a worthy starting point. recently I prefer the relish of Bob ‘s Red Mill so keep an eye out for that one excessively. More information on comparing these Masa Harina brands .
Update:  Bob ‘s Red Mill besides sells an constituent Masa Harina. More details on organic Masa Harina options .
Okay, here ‘s your starting recipe :
2 cups Masa Harina
1.5 cups of warm water
1/2 teaspoon salt
Add the 2 cups of Masa Harina and 1/2 teaspoon salt to a mix bowl .
1 cup masa harina
Add one cup of the warm urine and bustle until all of the body of water is absorbed .
It will probably look like this :
Homemade Corn Tortillas so easy! mexicanplease.com
nowadays start adding the rest of the warm water incrementally, a couple tablespoons at a time, and stirring regularly .
The estimate is to keep adding body of water until the flour bits meld into a dough. At that bespeak you can pick it up with your hands and knead it together .
finally it will look like this :
Ahh tortillas, the cradle of Mexican cuisine. It's surprisingly easy to make a batch of fresh, homemade corn tortillas that might just convert you over for life. So good! mexicanplease.com
future, separate the boodle into golf ball sized chunks, rolling them between your hands to form a legato ball .
This will make the tortillas about 4 inches across .
Ahh tortillas, the cradle of Mexican cuisine. It's surprisingly easy to make a batch of fresh, homemade corn tortillas that might just convert you over for life. So good! mexicanplease.com
You ‘ll need something to put on either side of the boodle ball to prevent it from sticking when you flatten it .
You can use fictile wrap, but I ’ ve found that a big Ziploc bag hack in half works good :
Putting a masa dough ball in a tortilla press
so that ’ s half a Ziploc base on either side of the dough ball .
And after flattening it the fictile should peel off effortlessly. If it ’ mho sticking then there ‘s probably besides much water in the dough .
After flattening a masa dough ball in the tortilla press

Do I Really Need A Tortilla Press?

No, you decidedly do n’t need a tortilla press, so please do n’t let that stop you from making your own tortilla !
You can use a frying pan or any flat-bottomed dish to squish ’em .
hera I ‘m using a casserole serve and it ‘s just american samoa effective as a tortilla press. just be certain to put plastic on either side of the dough ball before flattening it .
Ahh tortillas, the cradle of Mexican cuisine. It's surprisingly easy to make a batch of fresh, homemade corn tortillas that might just convert you over for life. So good! mexicanplease.com

How To Cook Your Corn Tortillas

Okay, there are two schools of remember when it comes to cooking the tortilla .
The first merely cooks them on each side for about a minute, or until brown spots start to appear on the bottom .
The second school flips the tortilla 10 seconds after putting it on the frying pan and then cooks each side for about a moment. The estimate is that those first 10 seconds will seal in some of the heat and help the insides cook quick .
Corn tortilla puffing up in a small skillet.
I ’ ve found the moment method makes the tortilla lighter and downy, so I use that one. It ’ s a little morsel more employment, but I think it ’ sulfur worth it .
so again … heat the frying pan to medium-high inflame. Add a tortilla and flip after 10 seconds, then cook each side for about a minute or until brown spots form on each side .
Ahh tortillas, the cradle of Mexican cuisine. It's surprisingly easy to make a batch of fresh, homemade corn tortillas that might just convert you over for life. So good! mexicanplease.com
Don ’ thymine be surprised if they start to puff up during cook, that ’ s a good bless !
You can besides try pressing down on them with a spatula once you flip to the final side — sometimes this will make them puff up immediately !
Use a spatula to make your corn tortillas puff up
finally, you ’ ll have a smokestack of warm, steaming corn tortillas .

They are well consume arsenic soon as possible. If you want some friends for life feel free to share with neighbors .

Tips For Making Tortillas The First Time

There are two independent sources of frustration that you should know about ahead venturing into tortilla land .
foremost, getting the consistency of the dough right can take some fiddle .
Forming dough ball from masa harina
ideally, you can handle the dough without it sticking to your hands. If it ‘s sticky then merely add a few sprinklings of Masa Harina to dry it out .
And conversely, if the dough is crumbly and not coming together then it means you are first gear on water. Simply attention deficit disorder splashes of water until it forms a cohesive ball .
Kneading masa dough into a cohesive ball.
That ‘s why I typically recommend adding the concluding 1/2 cup of water incrementally — this will help you find the right consistency quicker .
And the second pit is the temp of the stave. You might need to make a tortilla sacrifice to get the temperature of the stove correct so do n’t sweat it if this happens !
Quick flipping a corn tortilla in the skillet
For my stave that means a little over medium hotness does the job .
This will have brown spots forming on the bottom in about 60 seconds or so. This besides makes it easy to flip the tortilla with your fingers as it will be sliding around the pan in a matter of seconds when the temp is veracious .
If it ‘s taking significantly longer for brown spots to form then you ‘ll need to raise the heat. conversely, if you ‘re getting black spots forming in a matter of seconds then you need to lower the heat .
Taking a bite from homemade corn tortilla

How To Store Corn Tortillas

These are best eat right field off the frying pan ! But you can keep them warmly by simply wrapping them in a tea towel or by using a dedicate tortilla strong .
They ‘ll keep for a few days in the electric refrigerator, but do n’t forget that you ‘ll need to reheat them to bring them second to life after they have chilled down .
I constantly use a dry frying pan over medium heat to do this — simply add as many tortillas as you need to the frying pan and give them 30-60 seconds per side to warm up. Using the stovetop will besides crisp them up slenderly and that ‘s when they are most tasty .
Here's the recipe for a recent batch of homemade corn tortillas I made using some White Olotillo Corn. I used a food processor to grind the corn down and added in some Masa Harina to get the right consistency. mexicanplease.com

Can I Freeze The Tortilla Dough?

I have n’t tried freezing the masa dough but I ‘ve gotten multiple emails saying it does n’t work ! once thawed the masa dough seems to be crumbly. sure, you could probably add some water system to rebuild it, but it would credibly be quicker and tastier to start over .
alternatively, I will sometimes use alone half of the boodle to make tortillas and store the rest of it in the electric refrigerator where it will keep for at least a few days .
Simply wrap the leftover boodle in formative and foil, and then store it in the electric refrigerator. The following day you can pull off a lump, flatten it, and cook up a ardent, homemade tortilla in a count of minutes 🙂

Okay, I hope this solves Homemade Corn Tortillas for you ! For citation, here are some extra articles on my web site to fill in any gaps :
Please use this post as permission to good go for it ! Making your own corn tortilla is a massive upgrade for your home kitchen — plus it will give you an expert tortillameter for life 🙂
Buen Provecho .
Want the latest recipe ? Click your favorite from these options and follow me : Instagram, Facebook, Pinterest, TikTok, YouTube .

Homemade Corn Tortillas so easy! mexicanplease.com

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!

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Prep Time:

15

minutes

Cook Time:

15

minutes

Total Time:

30

minutes

Servings:

4

(12-16 tortillas)

Calories:

208

kcal

Author:

Patrick Calhoun | Mexican Please

Ingredients

  • 2 cups Masa Harina
  • 1/2 teaspoon salt
  • 1.5 cups warm water

Instructions

  • 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.

Notes

You do not need a tortilla weight-lift to make these corn tortilla. You can use a frying pan or flat-bottomed casserole dish to squish them .
sometimes it can take some tinker to get the heat right on the stave. If the tortillas are forming black spots cursorily then dial down the heat. ideally, each side takes about a minute to form light brown spots on the bottom. For my stove that is a tad over metier hotness .
If you do n’t want to do the ‘quick interchange ‘ method acting, then you can plainly cook each side of the tortilla for about a minute, or until brown spots are forming on the bottom .
I used to constantly let the dough rest before making the tortilla, but not anymore ! There ‘s no gluten in this dough that needs to relax, so they roll out barely as easily evening without any stay . Like this recipe ? Click the stars above to rate it or leave a comment down below ! @ mexplease This article we wrote on types of tortilla has a stream list of all the tortilla recipes we have on our site, including this one for making corn tortillas from clean masa boodle .
This masa dough is a great starting point for homemade corn tortillas, tamales, and pupusas. We're taking a shortcut by using a food processor to grind the corn and so far the results are fantastic! mexicanplease.com

We besides merely used some Masa Harina to make a batch of Tamales .
Here's an easy tamales recipe to keep in mind for weeknight dinners. Using leftovers for the tamale filling really simplifies the process -- we're using leftover bean dip in this batch! mexicanplease.com

And our latest post shows how to make a batch of tortillas from dried White Olotillo Corn .
Here's the recipe for a recent batch of homemade corn tortillas I made using some White Olotillo Corn. I used a food processor to grind the corn down and added in some Masa Harina to get the right consistency. mexicanplease.com

Wondering which Salsa to make first base ? Check out this page .
Tomato Jalapeno Salsa vs. Salsa Verde

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source : https://thaitrungkien.com
Category : Tutorial

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