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.

Recipe by Cooking Light December 2001

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Yield:
12 tortillas (serving size: 2 tortillas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

129 calories; calories from fat 11%; fat 1.6g; saturated fat 0.3g; mono fat 0.3g; poly fat 1g; protein 3.3g; carbohydrates 27.7g; fiber 3g; iron 1mg; sodium 99mg; calcium 67mg.
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