Corn Tortillas
The corn tortilla is considered the sandwich bread of Mexico.
Prep Time:
20 mins
Total Time:
37 mins
Servings:
Makes twelve 6-inch tortillas.
Ingredients
-
2 cups Masa Harina tortilla flour
-
1-1/4 cups warm water
Directions
1.
In a medium mixing bowl combine tortilla flour and water. Stir mixture together with your hands until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough rest for 15 minutes.
2.
Divide the dough into 12 equal portions and shape each portion into a ball.
3.
Using a tortilla press or rolling pin, flatten each ball between 2 pieces of waxed paper into a 6-inch circle.
4.
Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot, ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in foil if using immediately. Makes twelve 6-inch tortillas.
Make-Ahead Tip
To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture- and vapor-proof bag, foil, or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.
Nutrition information
Calories 69, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 14 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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Corn Tortillas
The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn. Fresh masa is becoming increasingly available in cities with large Mexican populations, but masa harina, a dry corn flour, works well in the recipe below. Maseca is the most commonly available brand, but Bob's Red Mill (sold at health-food stores and some supermarkets, or at bobsredmill.com) has better flavor.
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