CORN TORTILLAS
Provided by Food Network
Number Of Ingredients 1
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.
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Jeannette Shontell
[email protected]I highly recommend this recipe to anyone who loves Mexican food.
Lebohang Lebeoane
[email protected]These corn tortillas are a delicious and versatile addition to any meal.
Francisco Fernandez
[email protected]I'm so glad I found this recipe! I've been looking for a good corn tortilla recipe for ages.
Alexia Largey
[email protected]These corn tortillas are a great way to add some variety to your meals. They're also a healthier alternative to flour tortillas.
Alicia “Elmo” Garner
[email protected]I've been making these corn tortillas for years, and they're always a crowd-pleaser. They're perfect for tacos, burritos, quesadillas, and more.
Boss Oluwaseun
[email protected]These tortillas were a hit at my last party! Everyone loved them, and they were gone in no time.
Ayaan Mohamed
[email protected]I love that this recipe uses masa harina instead of cornmeal. It gives the tortillas a much more authentic flavor and texture.
Matson Rudolph
[email protected]These corn tortillas are the real deal! They taste just like the ones I used to get at my favorite Mexican restaurant.
Adeel Armani
[email protected]I was really impressed with how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make these tortillas without any problems.
Sobuj Store
[email protected]I've tried making corn tortillas from scratch before, but they always turned out too thick and dry. This recipe was a game-changer! The tortillas were thin, pliable, and had a great flavor.
Duraan waranle
[email protected]These corn tortillas turned out amazing! They were so soft and pliable, and they had the perfect amount of chewiness. I used them to make tacos, and they were the perfect vessel for all the delicious fillings.