Tortillas de Maíz (Corn Tortillas)
One of life's most delicious experiences is enjoying the elemental flavor of a just baked corn tortilla. Once you learn how to press and griddle bake tortillas, they're really quite easy and rewarding. If you'd rather not make your own, search out a locally made brand of tortillas (they'll ususally be fresher) in your grocery, and heat them, wrapped in a clean kitchen towel, in a vegetable steamer. Steam 1 minute, turn off heat, and let stand 15 minutes.
More From Cooking Light
- Calories: 129
- Calories from fat: 11%
- Fat: 1.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 1g
- Protein: 3.3g
- Carbohydrate: 27.7g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 99mg
- Calcium: 67mg
- 1 3/4 cups masa harina (such as Maseca or Quaker)
- 1 cup plus 2 tablespoons hot water
- Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina and water in a large bowl, stir well. Turn dough out onto a surface lightly sprinkled with masa harina; knead lightly 5 times or until soft (the consistency should be like soft cookie dough but not sticky). Divide dough into 12 equal portions. Shape each portion into a ball.
- Working with 1 portion at a time, place dough between 2 sheets of 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 from dough.
- Place a nonstick skillet over medium heat. Add dough, and cook 15 to 30 seconds or until tortilla releases itself from the skillet. Turn tortilla; cook 30 seconds or until brown spots form. Turn again; cook another 30 to 45 seconds. (At this point, most of the tortillas will puff like pita bread.) Remove from pan. Keep warm. Repeat procedure with remaining dough.
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