Easy Corn Tortillas Recipe – Learn with Experts:- A cornerstone in Mexican cuisine, corn tortillas are adaptable enough to accompany a wide variety of dishes, ranging from tacos to enchiladas. Corn tortillas are a staple in Mexican cuisine. Not only is it simple to make your own corn tortillas at home, but it also gives you the ability to manage the ingredients and tailor the flavour to your preferences.
Easy Corn Tortillas Recipe – Learn with Experts
You can have freshly produced corn tortillas that are vastly superior to those that you purchase from the store if you have just a few basic ingredients and a little bit of skill preparing them.
Ingredients
- 2 cups masa harina (corn flour)
- 1 1/4 cups warm water
- Pinch of salt (optional)
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Instructions
To prepare the masa harina, combine it with salt (if you are using it) in a large mixing basin. The masa harina should be gradually included with the warm water while being mixed with your hands until a smooth and malleable dough is formed. Without being very dry or overly sticky, the dough ought to have a good ability to keep together.
A clean dish towel should be used to cover the bowl once the dough has been made, and it should be allowed to rest for around half an hour. Because of this, the masa is able to fully hydrate, which additionally makes it easier to work with. After the resting period has passed, split the dough into sections that are the size of golf balls.
Prepare a pan made of cast iron or comal by heating it over medium-high heat. Using either plastic wrap or parchment paper, sandwich a ball of dough between the two sheets of paper. A tortilla press or a heavy flat-bottomed object, such as a heavy pan, should be used to apply a hard pressure to the ball of dough in order to flatten it into a thin disk that is approximately one eighth of an inch thick.
After carefully removing the top layer of the parchment paper or plastic wrap, transfer the dough that has been flattened to the heated comal or pan in a gentle manner. For approximately one to two minutes on each side, the tortilla should be fried until it is gently browned and cooked all the way through. During the cooking process, it is typical for the tortilla to develop what appear to be little pockets of air.
After the tortilla has finished cooking, remove it from the comal or pan and place it in a clean kitchen towel to keep it warm while you continue to cook the remaining dough balls. While the tortillas are still warm, serve them immediately, or wait until they have completely cooled down before putting them away in an airtight container.
Nutrition
- Serving Size: 1 tortilla (approximately 1 ounce)
- Calories: 50
- Total Fat: 0.5 g
- Sodium: 50 mg
- Total Carbohydrates: 10 g
- Dietary Fiber: 1 g
- Protein: 1 g
Tips
To ensure that the dough is adequately hydrated, it is important to use warm water when mixing the masa harina. The dough should be added a little bit more warm water, one tablespoon at a time, until it achieves the desired consistency. If the dough feels too dry, add more warm water.
In the event that the dough appears to be excessively sticky, incorporate a small amount of masa harina into it and knead it until it becomes more smooth.
Experiment with various additions to the dough, such as herbs, spices, or even shredded cheese, in order to create tortillas with a variety of flavours.
If you have any leftover tortillas, you can either freeze them for extended storage or store them in an airtight container at room temperature for up to fourteen days.
FAQ
Q.1) Can I use regular flour instead of masa harina?
Masa harina is a unique sort of corn flour that is created from dried corn kernels that have been boiled in lime water. It is used in the preparation of traditional corn tortillas. Although it is technically possible to use normal flour, the texture and flavour will be very different from what you would expect.
Q.2) Do I need a tortilla press to make corn tortillas?
In spite of the fact that a tortilla press makes the operation more expedient and less complicated, you may still flatten the dough balls by using a heavy object with a flat bottom, such as a rolling pin or a pan.
Q.3) Can I make the dough ahead of time?
It is possible to make the dough ahead of time and keep it in the refrigerator for up to twenty-four hours once it has been prepared. The only thing you need to do is wait until it reaches room temperature before you begin shaping and cooking the tortillas.
