Corn Tortillas
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
24 Corn Tortillas
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Calories
1913 kcal
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Course
Side Dish
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Cuisine
Paraguayan
Corn Tortillas
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Introducing the delightful world of Homemade Corn Tortillas! These easy-to-follow instructions will guide you through creating authentic Mexican Corn Tortillas in your kitchen. With just a few simple ingredients and some basic tools, you can bring the taste of Mexico to your dining table in no time. Whether you're a fan of Mexican cuisine or simply looking to expand your culinary horizons, these homemade corn tortillas are a must-try. From tacos and enchiladas to quesadillas and more, these versatile tortillas will elevate your Mexican-inspired dishes to new heights. So, let's dive into the recipe and discover the joy of making corn tortillas from scratch. Get ready to embark on a delicious journey filled with Mexico's irresistible aroma and flavors!
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Ingredients
- 4 cups Maseca Masa Harina , sifted
- ½ teaspoon Non-Aluminium baking powder (optional, for an extra lift)
- 4 -½ to 5 cups warm water
- 1 teaspoon kosher salt
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Instructions
- Pour ¼ cup of oil into a small bowl and set aside. You'll use this to prevent the dough from sticking to your hands; the oil will also help hydrate the dough as you assemble it. Combine the chicken bouillon and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa (up to 4 cups).
- Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly. Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time. If the mixture is too sticky, add more Masa Harina, one tablespoon at a time.
- The dough will be very tacky and stick to your hands; as you keep kneading, the dough will become softer and won't stick, and that's when you know your dough is ready. Covered with a damp towel and let it rest for 10 to 15 minutes.
- Divide into equal balls of approximately 50g. Roll each piece into a ball, then place the balls on a baking sheet, and cover with a damp clean kitchen towel to keep the dough moist and soft; set aside.
- Place a piece of parchment paper or thick plastic wrap (from a 1-quart zip-lock bag) onto a tortilla press. Place one of the balls in the center of the press. Top with another piece of parchment paper, close the press, and push the lever down to form a 6-inch round tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.)
- Open the press and remove the top layer of plastic. Carefully peel the Corn Tortilla off the bottom plastic and place it onto a hot, ungreased cast-iron skillet; cook on medium-high for about 30 seconds on each side, turning 3 times. (Careful not to overcook the tortilla).
- Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool completely after cooking. Place them in an airtight container or zip-top bag, separating each tortilla with parchment paper or wax paper to prevent sticking. Store them in the refrigerator for up to 5 days. For longer-term storage, you can freeze the tortillas. Stack them with parchment paper in between, place them in a freezer-safe bag or container, and freeze them for up to 3 months. Thaw the frozen tortillas in the refrigerator before reheating.
- To store: Allow them to cool completely after cooking. Place them in an airtight container or zip-top bag, separating each tortilla with parchment paper or wax paper to prevent sticking. Store them in the refrigerator for up to 5 days. For longer-term storage, you can freeze the tortillas. Stack them with parchment paper in between, place them in a freezer-safe bag or container, and freeze them for up to 3 months. Thaw the frozen tortillas in the refrigerator before reheating.
- To reheat: There are a few methods you can choose from. One option is to reheat them in a dry skillet over medium heat for 10 to 15 seconds on each side. This will help warm them up and restore their softness. Another method is to wrap the tortillas in damp paper towels and microwave them for about 20 to 30 seconds or until they are warmed. Be cautious not to overheat them, as they can become tough or dry. Once reheated, the tortillas are ready to be served and enjoyed in your desired recipe or dish.
- To reheat: There are a few methods you can choose from. One option is to reheat them in a dry skillet over medium heat for 10 to 15 seconds on each side. This will help warm them up and restore their softness. Another method is to wrap the tortillas in damp paper towels and microwave them for about 20 to 30 seconds or until they are warmed. Be cautious not to overheat them, as they can become tough or dry. Once reheated, the tortillas are ready to be served and enjoyed in your desired recipe or dish.
- Make-Ahead
- Make-Ahead
- You can make Homemade Corn Tortillas ahead of time by preparing the dough and shaping them into balls. After dividing the dough into balls, place them on a baking sheet and cover them with a damp kitchen towel. Store the covered baking sheet in the refrigerator for up to 24 hours.
- You can make Homemade Corn Tortillas ahead of time by preparing the dough and shaping them into balls. After dividing the dough into balls, place them on a baking sheet and cover them with a damp kitchen towel. Store the covered baking sheet in the refrigerator for up to 24 hours.
- When you're ready to cook the tortillas, remove them from the refrigerator, let them come to room temperature for about 15 minutes, and then press and cook them as instructed. This make-ahead method saves time and has freshly cooked corn tortillas whenever you need them, whether for a meal or a gathering.
- When you're ready to cook the tortillas, remove them from the refrigerator, let them come to room temperature for about 15 minutes, and then press and cook them as instructed. This make-ahead method saves time and has freshly cooked corn tortillas whenever you need them, whether for a meal or a gathering.
- How to Freeze
- How to Freeze
- To freeze Homemade Corn Tortillas, allow them to cool completely after cooking. Place a sheet of parchment or wax paper between each tortilla to prevent them from sticking together. Stack the tortillas in an airtight freezer-safe container or bag, and seal tightly. Label the container with the date and place it in the freezer.
- To freeze Homemade Corn Tortillas, allow them to cool completely after cooking. Place a sheet of parchment or wax paper between each tortilla to prevent them from sticking together. Stack the tortillas in an airtight freezer-safe container or bag, and seal tightly. Label the container with the date and place it in the freezer.
- The frozen tortillas can be stored for up to 3 months. When you're ready to use them, remove the desired number of tortillas from the freezer and let them thaw at room temperature. To reheat, warm them briefly in a dry skillet or microwave them for a few seconds until heated through. The thawed and reheated tortillas will be ready to enjoy and can be used in your favorite Mexican-inspired dishes.
- The frozen tortillas can be stored for up to 3 months. When you're ready to use them, remove the desired number of tortillas from the freezer and let them thaw at room temperature. To reheat, warm them briefly in a dry skillet or microwave them for a few seconds until heated through. The thawed and reheated tortillas will be ready to enjoy and can be used in your favorite Mexican-inspired dishes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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