ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 1 hours
Yield: 12 to 16 tortillas
|1 1/2 cups masa harina|
|1/4 teaspoon salt|
|2 tablespoons vegetable oil, lard or butter|
|About 1 cup hot water, or more as needed|
|Flour for kneading|
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth
and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
@context http//schema.org, Calories 63, UnsaturatedFatContent 2 grams, CarbohydrateContent 10 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 43 milligrams, SugarContent 0 grams, TransFatContent 0 grams
OUR FAVORITE SOFT CORN TORTILLAS
Provided by: Adam and Joanne Gallagher
Total time: 40 minutes
Prep time: 25 minutes
Cook time: 15 minutes
Yield: Makes 8 tortillas
|1 cup (115 grams) masa harina, see notes|
|1/4 to 1/2 teaspoon fine sea salt, optional|
|1 cup (120 ml) warm water|
- Whisk the masa harina and salt together until well blended.
- Switch to your hands or a spoon. While mixing, slowly pour in the warm water. When the dough is moist and starting to hold together, stop adding water. You will most likely have a little water leftover. If the dough seems dry, add a little water, a few teaspoons at a time or if it seems too wet or is sticky, add a little more masa harina.
- Knead the dough for a few minutes or until there are no dry or powdery spots left. Kneading the dough helps the masa flour to rehydrate. You are looking for a dough that resembles playdough. It should be moist, but not tacky. When you press your finger into it, you should not feel any dough stick to it.
- Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press, and then cook each tortilla. It is important that the dough does not dry out, working quickly and keeping them covered helps with this. If you notice that the balls are starting to dry out, spritz them with a little water.
- Heat a wide, heavy-bottomed skillet over medium-high heat. As you cook the tortillas, you might find that you need to reduce the heat slightly. If you notice that tortillas are browning too quickly, turn the heat down to medium.
- While the skillet heats up, cut two pieces of parchment paper into the shape of the surface of the tortilla press. You can also cut a plastic freezer bag into two sheets and use that.
- Open a tortilla press and lay one piece of parchment paper or plastic down onto the press. Add a ball of dough and gently press it down with your fingers. Cover the dough with the second piece or parchment paper or plastic. Close the tortilla press and press down until the dough has spread into a thin disk, about a sixteenth-inch thick. Watch us do this in our video. (Check the tips section for an alternative method using a baking dish.)
- Carefully remove the tortilla from the parchment or plastic and place onto the hot skillet. Cook the first side for 10 seconds, flip and cook the second side for about 1 minute. Flip again and cook until the tortilla starts to puff and is cooked in the middle, 30 to 60 seconds more. If the tortilla is cracking or looks too dry, spray with a little bit of water.
- While the tortilla finishes cooking, press the next tortilla.
- Transfer cooked tortillas to a tortilla warmer or bowl lined with a clean dishtowel. Keep the tortillas in the warmer or wrapped with towel until ready to serve. Fresh tortillas are best when enjoyed fresh, however, you can store them in an airtight container for a few days. Reheat on the stovetop — if they are a bit dry, spritz or brush them with a little water.
ServingSize 1 tortilla, Calories 51, FatContent 0.5g, SaturatedFatContent 0.1g, CholesterolContent 0mg, SodiumContent 73.4mg, CarbohydrateContent 10.9g, FiberContent 0.9g, SugarContent 0.2g, ProteinContent 1.2g
What foods are made with tortillas?
What To Make With Cassava Flour Tortillas
To replace regular tortillas in the wrapped burrito, fajita, and taco recipes
Use as healthy Quesadillas
Enjoy them as snacks
As salad for a well-fried noodles replacement.
To make tortilla chips or Taquitos
How to make corn tortillas from scratch at home?
Use a large bowl to combine the masa-harina (corn flour) and water. …
Preheat a griddle or heavy skillet on medium flame. …
After kneading the dough, form a small ball the size of a golf ball. …
Open the tortilla press or remove the heavy dish if using to press the tortillas, peel the top plastic off. …
What can I make with tortillas?
Tortillas Can Be Used in a Variety of Ways. Watch as they are sucked into the quickest enchiladas you’ve ever seen. Make migas out of them, or bake them into chilaquiles instead. Combine them with fried rice for a satisfying meal. Pour the soup over them and serve immediately. Make a delicious burrito that is also nutritious for you.
How do you make corn tortillas?
“And now we’re cooking 72 bags a day.” In order to begin the process of making corn tortilla and the nixtamal, they start with white grain, maize, water, calcium hydroxide, and heat. The process of making nixtamal, which will be ground into masa to make the tortillas, was developed thousands of years ago by the Mayans and the Aztecs.