Corn Tortillas

The corn tortilla is considered the sandwich bread of Mexico.



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Servings: Makes twelve 6-inch tortillas.
Prep Time: 20 mins
Total Time: 37 mins

 
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Ingredients
  • 2 cups
    Masa Harina tortilla flour
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  • 1-1/4 cups
    warm water
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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
Per serving: 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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Handmade Corn Tortillas

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