Corn Tortillas
User Reviews
5
Corn Tortillas
Description
Corn Tortillas require just masa harina flour, warm water, olive oil, and salt combined into a dough that can be pressed into thin rounds. The method involves shaping small dough balls and flattening them in a tortilla press lined with plastic or parchment to avoid sticking, ensuring a uniform thickness. Cooking on a dry skillet or griddle until they puff slightly or develop browned spots produces soft yet sturdy tortillas. They can be made in batches of a dozen or so, with the dough resting briefly if time allows, which may help with handling but is not mandatory.
The texture balances pliability with enough structure to hold various fillings without breaking easily. These tortillas work well as accompaniments to beans, meats, or vegetables or as a base for tacos, quesadillas, and similar dishes. The simple ingredient list reflects the traditional recipe, focusing on the masa flour base rather than enriched dough.
Handling the dough balls carefully and evenly pressing ensures consistent size and thickness. The cooking step requires attention to spotting the first signs of puffing or light brown spots as indicators of doneness. No oil is needed on the cooking surface, keeping the tortillas light. They are best enjoyed fresh but can be wrapped to keep soft for later use.
Ingredients
- 250 g masa harina flour 2 cups
- 250 ml water 1 cup, warm
- 1 tbsp olive oil
- salt
Instructions
- Mix all the ingredients together and knead until you can form a ball of dough.
- If you have time, let it rest for a bit, covered by a tea-towel. If not, it doesn't matter too much.
- Make small (about the size of a golf ball) balls of the dough. Each one will be one tortilla. The amount above is enough for 10 or 12 tortillas, depending on how big you like them.
- Cut up a Ziploc bag or parchment paper and lay it over the open tortilla press.
- Place a ball of the Corn Tortilla into the middle of the tortilla press.
- Close the tortilla press using the handle to flatten the Corn Tortilla dough.
- Open the tortilla press and check your dough if it is not thin enough you can press it once more
- If it the tortilla is much wider on one side than another, turn it round (so the fat side is nearer the hinge) and squeeze again.
- Then cook on a frying pan or a flat griddle. You don't need oil. They are done when they start to puff up or have brown spots on them.
- And when they are done, wrap in a tea towel to keep them soft.
Notes
- The dough can be allowed to rest briefly covered to improve handling but this step is optional.
- Press the dough balls evenly in the tortilla press to achieve uniform thickness and round shape.
- Cook tortillas on a hot dry pan or griddle until lightly browned and slightly puffed, which indicates they are done.
- No oil is necessary for cooking the tortillas, preserving their traditional texture and flavor.
- The recipe yields approximately 10 to 12 tortillas depending on size preference.
- Store any leftovers wrapped to maintain softness and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 6mg | 0% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Vitamin A | 135IU | 3% |
| Calcium | 85mg | 9% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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