Recent, do-it-yourself corn tortillas are such a deal with. That is my favourite recipe for making tortillas. They prove gentle, foldable, and so scrumptious!
I really like do-it-yourself tortillas, and corn tortillas are a lot simpler than you may suppose. The dough comes collectively shortly, and every tortilla takes solely a minute or two to prepare dinner.
If you happen to’ve by no means had a freshly made corn tortilla, I urge you to attempt our recipe. They are surely unbelievable. For flour, see my simple do-it-yourself flour tortillas!
Key Components
- Masa harina: The primary ingredient in tortillas is nixtamalized corn. Search for manufacturers like Masienda, Maseca, or Bob’s Pink Mill.
- Heat water: Used to rehydrate the masa harina and “bloom” its taste.
- Salt (non-compulsory): Brings out the flavour of the corn.
Masa harina, the principle ingredient in do-it-yourself corn tortillas, is produced from dried corn that has gone by nixtamalization. This historic approach, developed by the Aztecs and Mayans, includes cooking and soaking the corn in an alkaline answer, which makes it simpler to digest and unlocks its vitamins. It additionally provides corn tortillas their unbelievable taste!
Not all store-bought tortillas are made with nixtamalized corn, which is why their taste can fluctuate, and these do-it-yourself tortillas are so particular. I’ve tried a number of manufacturers of masa harina, and my favourite is Masienda, however Maseca and Bob’s Pink Mill are additionally nice choices you’ll be able to typically discover in shops.
Find out how to Make Corn Tortillas
To make do-it-yourself corn tortillas, I mix the masa harina with salt and slowly stir in heat water till all of the dry bits of masa flour are gone. I exploit my fingers to knead the dough till it’s easy and evenly hydrated.
You’ll understand it’s prepared when the dough is moist to the contact however not sticky, much like the feel of playdough. Then, I flatten small balls of dough utilizing my tortilla press (watch me do that in our video).
Parchment paper or a plastic bag lower into two sheets helps to forestall the dough from sticking to the press. Place the dough between the sheets of parchment or plastic.
Press the dough down a bit, shut the press, and push it right down to flatten it into a skinny disk.
Then, open the press and take away the tortilla. Work gently and go straight to the recent skillet. I wish to press a tortilla whereas the one I pressed earlier than it’s cooking.
Once you prepare dinner the tortilla, you need to see that the tortilla puffs within the center. If yours isn’t puffing up, use a spatula to press down gently in the course of the tortilla, which normally encourages the dough to puff.
I additionally wish to preserve a sprig bottle of water close by whereas cooking. If the tortillas seem dry or start to crack, I spritz them frivolously with water to maintain them pliable. Once more, watch our video subsequent to the recipe to present you a greater concept.
Methods to Use Selfmade Corn Tortillas
Our household loves these corn tortillas! We eat them for breakfast with scrambled eggs and somewhat pico de gallo. I additionally love utilizing them for our favourite taco recipes, comparable to shrimp tacos, roasted cauliflower tacos, and simple pork tacos. They’re additionally superb with our crispy carnitas.
You probably have any tortillas left over, you’ll be able to flip them into chips. Right here’s our recipe for do-it-yourself tortilla chips!
Straightforward Corn Tortillas
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PREP
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COOK
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TOTAL
Recent, do-it-yourself corn tortillas are such a deal with. Watch our video to see us undergo the entire course of. You probably have by no means seen a tortilla press, the article has some photographs to information you.
Makes 8 tortillas
Watch Us Make the Recipe
You Will Want
1 cup (115g) masa harina, see suggestions
1/4 to 1/2 teaspoon tremendous sea salt, non-compulsory
1 cup (237ml) heat water
Instructions
1Whisk the masa harina and salt collectively till effectively blended.
2Change to your fingers or a spoon. Whereas mixing, slowly pour within the heat water. When the dough is moist and beginning to maintain collectively, cease including water. You’ll probably have somewhat water left over. If the dough appears dry, add somewhat water, a couple of teaspoons at a time. If it appears too moist or sticky, add somewhat extra masa harina.
3Knead the dough for a couple of minutes or till no dry or powdery spots are left. Kneading the dough helps the masa flour to rehydrate. You’re on the lookout for a dough that resembles playdough. It needs to be moist however not cheesy. You shouldn’t really feel any dough persist with it once you press your finger into it.
4Divide the dough into 8 equal items and roll into balls. Cowl the balls with a moist towel when you press after which prepare dinner every tortilla. It will be important that the dough doesn’t dry out; working shortly and holding the balls lined helps with this. If the balls are drying out, spritz them with somewhat water.
5Warmth a large, heavy-bottomed skillet over medium-high warmth. As you prepare dinner the tortillas, you may want to scale back the warmth barely. If you happen to discover that the tortillas are browning too shortly, flip the warmth right down to medium.
6Whereas the skillet heats up, lower two items of parchment paper into the form of the tortilla press’s floor. It’s also possible to lower a plastic freezer bag into two sheets.
7Open a tortilla press and lay one piece of parchment paper or plastic down onto it. Add a ball of dough and gently press it down together with your fingers. Cowl the dough with the second piece of parchment paper or plastic. Shut the tortilla press and press down till the dough has unfold into a skinny disk, a few sixteenth-inch thick. Watch us do that in our video.
8Rigorously take away the tortilla from the parchment or plastic and place it on the recent skillet. Prepare dinner the primary aspect for 10 seconds, flip, and prepare dinner the second aspect for about 1 minute. Flip once more and prepare dinner till the tortilla begins to puff and is cooked within the center, 30 to 60 seconds extra. If the tortilla is cracking or appears to be like too dry, spray it with somewhat little bit of water.
9Whereas the tortilla finishes cooking, press the following tortilla.
10Switch cooked tortillas to a tortilla hotter or bowl lined with a clear dishtowel. Maintain the tortillas within the hotter or wrapped with a towel till able to serve.
11Recent tortillas are greatest when loved recent. Nevertheless, you’ll be able to retailer them in an hermetic container for a couple of days. Reheat on the stovetop (if they’re a bit dry, spritz or brush them with somewhat water).
Adam and Joanne’s Suggestions
- Masa harina: That is dehydrated masa dough made with nixtamalized corn. Don’t use cornmeal. Learn our article above explaining masa harina and offering strategies for the place to purchase it. Frequent manufacturers present in the USA are Maseca, Bob’s Pink Mill, and, in case you are keen to buy on-line, Masienda.
- No tortilla press: You should use a baking dish to press the tortilla dough as a substitute of a tortilla press. Place a ball of dough between two sheets of parchment paper after which slowly and evenly press a baking dish down on high till the dough is a few sixteenth-inch thick.
- Spray bottle: A twig bottle crammed with water is useful to have shut by. If you happen to discover the dough starting to dry out, spray it with a little bit of water. It’s also possible to do that when cooking the tortillas. If they’re cracking or look too dry, spray them with water (we do that in our video).
- The vitamin information offered under are estimates.
Vitamin Per Serving
Serving Dimension
1 tortilla
/
Energy
51
/
Complete Fats
0.5g
/
Saturated Fats
0.1g
/
Ldl cholesterol
0mg
/
Sodium
73.4mg
/
Carbohydrate
10.9g
/
Dietary Fiber
0.9g
/
Complete Sugars
0.2g
/
Protein
1.2g
