Corn Tortillas

Corn Tortillas
Corn Tortillas

During my stay in Mexico, my friend Agatha and his husband Ortho took me around to the Mexican market and introduced me to many Mexican foods among which corn tortilla was most simply around. By seeing it, I thought of purchasing it. But Ortho stopped me there and told me he will gift me the homemade tortillas which are fresh and healthy corn tortillas.

During my stay in Mexico, my friend Agatha and his husband Ortho took me around to the Mexican market and introduced me to many Mexican foods among which corn tortilla was most simply around.

Corn Tortillas
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 

During my stay in Mexico, my friend Agatha and his husband Ortho took me around to the Mexican market and introduced me to many Mexican foods among which corn tortilla was most simply around. By seeing it, I thought of purchasing it. But Ortho stopped me there and told me he will gift me the homemade tortillas which are fresh and healthy corn tortillas.

Course: Additional Recipes
Ingredients
  • ½ teaspoon Kosher salt
  • 1 ½ cup Hot water
  • 2 cups Masa harina
Instructions
  1. In a bowl, mix the masa harina and the salt.

  2. Now pour the hot water and stir it to give a good combine.

  3. Then by using your hand, knead the dough for 4 minutes.

  4. NOTE

    The dough should be smooth and stringy. If the dough turns too dry then add a tablespoon of water at a time.

  5. Cover the bowl with a towel and rest it for 15 to 30 minutes.

  6. Then pinch off a few tablespoons of dough and roll it between your hands to form a dough ball.

  7. Place the ball of dough in the middle of the plastic cover tortilla press.

  8. Now fold the outer side of the plastic bag over the top of the dough.

  9. Bring the top of the press down over the dough.

  10. Then press with the handle to flatten the dough to about 1⁄8 inch thick.

  11. Now peel off the top of the plastic.

  12. Flip the tortillas over on to your palm and peel off the back to the plastic.

  13. Then press all the tortilla.

  14. Now warm a griddle over the medium high heat.

  15. Gently position as many tortillas on the griddle.

  16. Toast it for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly.

  17. Now flip the other side for 1 to 2 minutes.

  18. NOTE

    When done, both sides should be dry and there will be toasted spots.

  19. Once done, rub them with a kitchen towel so that it remains soft.

OUR PANTRY
  1. The corn tortillas are ready to serve as wrappers, sandwiches or for stuffing. Even you can refrigerate for up to 3 days in an air-tight container or in zip lock bag. By seeing the whole process, I really found out the fresh corn tortillas which I was searching for. Yeeaahh!!! They are exactly savory, crispy edges, chewy fresh tortillas.

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