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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Corn Tortillas

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.

Cooking Light MAY 2004

  • Yield: 8 servings (serving size: 1 tortilla)

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.

Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 11%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.1g
  • Carbohydrate: 17.8g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 148mg
  • Calcium: 43mg
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Corn Tortillas Recipe

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