Corn Tortillas Recipe Easy to Make from Scratch
Tortilla is Mexican thin bread made from corn flour called –masa harina. This is easy to make recipe as it calls for only two ingredients. They are chewy, savory, crispy and will turn an average taco into the best dinner ever. Corn tortilla can be fried in the form of chips, commonly referred to as tortilla chips. Tortilla chips is often consumed with traditional Mexican sauces – guacamole and salsa.
Like I already said, corn tortillas are made with masa harina. This ingredient looks a lot like finely ground cornmeal, but is actually a corn kernels that have been soaked in limewater. That changes the physical structure of the corn, making it physically softer and freeing up more of its nutritional content. You can find masa harina almost everywhere – small stores, big markets or online. Corn tortillas are also the main ingredient when preparing tortilla chips. If you are going to use corn tortillas to prepare tortilla chips, you can add food coloring to the dough to make your chips fun and colorful.
|Masa Harina.||2 cups.|
|Water.||1 1/2 cups.|
Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine. Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it’s smooth, but no longer sticky and easy forms a ball in your hand. If the dough absorbs all the water but is still dry and crumbly, add more water and if the dough feels sticky, paste-like, or gummy, add more masa, a tablespoon at a time.
Rest the dough for 30 minutes. Form a balls roughly the size of a ping-pong balls. That will make a roughly 6 inch tortilla. Form the tortillas using tortilla press or rolling pin. Of course the tortilla press will make everything easier and prettier. Warm a large, flat cast iron griddle or skillet over medium-high heat. Gently place as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 2 minutes on each side, until the edges are starting to curl up and the bottoms look dry and pebbly. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots. As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. This will make them softer, as they come a bit dry and brittle just off the griddle. Corn tortillas are best when they’re just off the griddle and still warm, but leftover tortillas are still very good and can be kept in refrigerate for up to 3 days.