Corn Tortillas

The corn tortilla is considered the sandwich bread of Mexico.

Recipe from Better Homes and Gardens
SERVINGS
12
YIELD
twelve 6-inch tortillas
PREP TIME
20 mins

Corn Tortillas

The corn tortilla is considered the sandwich bread of Mexico.

SERVINGS
12
YIELD
twelve 6-inch tortillas
PREP TIME
20 mins
Ingredients
  • 2   cups Masa Harina tortilla flour
  • 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: cal. (kcal) 69, Fat, total (g) 1, chol. (mg) 0, sat. fat (g) 0, carb. (g) 14, pro. (g) 2, sodium (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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