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.

Yield: 12 tortillas (serving size: 2 tortillas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 1 3/4 cups masa harina (such as Maseca or Quaker)
  • 1 cup plus 2 tablespoons hot water

Preparation

  1. 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.
  2. 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.
  3. 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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