Corn Tortillas

Corn Tortillas Recipe
Becky Luigart-Stayner; Jan Gautro
Tortilla presses are available at kitchen stores and cooking Web sites for about $20. In a pinch, use a rolling pin as a substitute. Masa harina is sold in many supermarkets; you'll find it by the flour or in the Latin food aisle.

Yield:

8 servings (serving size: 1 tortilla)

Recipe from

Nutritional Information

Calories 83
Caloriesfromfat 11 %
Fat 1 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.6 g
Protein 2.1 g
Carbohydrate 17.8 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 148 mg
Calcium 43 mg

Ingredients

1 1/2 cups masa harina
1 cup plus 1 tablespoon water
1/2 teaspoon salt

Preparation

Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, water, and salt in a large bowl, stirring with a whisk. Knead for 30 seconds on a lightly floured surface. Cover and let stand 15 minutes.

Divide dough into 8 equal portions; shape each portion into a ball. Working with 1 dough ball at a time, place ball between 2 sheets of heavy-duty plastic wrap (cover remaining balls to prevent drying). Place ball, still covered, on a tortilla press. Close press to flatten dough, moving handle from side to side. Open press; turn dough one-half turn. Close press to flatten. Remove dough. Carefully remove plastic wrap from flattened dough. Repeat procedure with remaining dough balls; stack flattened dough between sheets of wax paper.

Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute or until it begins to brown. Carefully turn tortilla over; cook 1 minute. Turn tortilla once more, and cook for an additional 15 seconds. Repeat procedure with remaining tortillas.

Note:

Chef Terry Conlan,

May 2004
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