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

Cooking Light

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.

Chef Terry Conlan,

Cooking Light

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note