Do you have a recipe for corn tortillas?

Answer 1

Corn Tortillas

Unlike four tortillas, corn Tortillas usually do not contain any added oil. They can be made with corn flour, but the traditional recipe uses something called masa harina or masa flour.

Masa harina is made from corn soaked in lime and then dried and ground into a powder. I know it doesn't sound very appetizing, but masa is a traditional ingredient in many dough containing Latin American dishes, such as tortillas and tamales. Masa can be found in any Hispanic neighborhood and some larger supermarkets as well. The brand I usually buy is made by Quaker, an American company. Many hot sauce catalogs also sell masa, though usually at an exorbitant price. If you can not find masa, try the recipe with regular corn flour (not corn meal or corn starch). The results are acceptable, but they are not authentic in taste and usually tougher in texture than tortillas made with masa.



Ingredients:

* 2 cups masa harina or corn flour
* 1 ¼ cups hot water

Instructions:

Mix masa and water by hand until all of the tortilla mix is moistened and a dough forms. Add more water if necessary. Cover with damp towel and let rest 10 minutes.

Make about 12 one inch balls. Flatten and roll each ball into a tortilla. Cook on a very hot cast iron skillet. No oil is necessary. Flip when the edge starts to stiffen and the top looks dry. Use a spatula to lift the edge and check for doneness before flipping completely. Keep the cooked tortillas warm by covering with a damp towel while you continue to cook.



Some tortilla cooking hints:

* Practice making tortillas before you make them for guests. Its not difficult, but it does take a few times before you get the "feel" for the dough.
* Only flip once. For some reason, they do not taste good at all if flipped several times during cooking.
* Don't worry about a few burnt spots, they actually add flavor. Trust me on this. But remember I did say a few.
* I have never had good results cooking tortillas on something other than cast iron.
* If the only tortillas you are familiar with come from taco bell, you may not be aware that not all tortillas are paper thin. You may roll your tortilla to about ¼ inch thickness. Any thicker than that and the outside burns before the inside cooks. Thin tortillas are used in fajitas and similar dishes. Thicker tortillas are common in soups and other dishes where they will be soaked.
* Don't have a rolling pin? I use a wine bottle. My neighbor swears she uses an old clean broomstick.
* When rolling out your tortilla, some people find it easier/neater to put the dough ball in between two sheets of wax paper. Another alternative is to put it in a small plastic bag and then flatten it out.
* Old stale tortillas go great in soup.

Answer 2

Corn Tortillas

2 cups instant corn flour (masa harina)
1 1/3 cups warm water
PREPARATION:
Heat griddle (preferably non-stick or seasoned iron) over medium heat and have ready.
Mix corn flour and warm water to form soft dough. Pinch off pieces and form into smooth balls with the palms of your hands.

Keep remaining dough covered with a damp cloth to prevent drying.
Open tortilla press and lay a plastic sandwich bag on the bottom half. Place ball of dough on the plastic, a little off-center, towards the hinge of the press. Place another sandwich bag on top of the ball and flatten slightly with your hand. Close the press firmly, then open. Dampen hands with a little water. Peel the top bag off the tortilla, then lift the bottom plastic bag up with the tortilla still on it. Transfer the tortilla, dough side down, to your dampened hand. With free hand, carefully peel the bag off the dough.

Note: If the dough is thick and grainy, a little more water may be needed. If it sticks to the plastic or your hand, it is too wet and a little more flour may be added. Always keep hands damp with water when handling dough.

Place the tortilla on the hot griddle and cook turning only once, like a pancake. This should take about 2 minutes.

Answer 3

Ingredients:
2 cups masa harina tortilla flour
1 cup water


Directions:
Combine flour with water. Mix with hands until dough is moist, but holds its shape. Let stand 15 minutes. Divide dough in 12 balls. Dampen dough slightly with water between sheets of wax paper to a six-inch round. Heat on ungreased griddle until browned on each side.

To make tortilla chips, stack tortillas; cut stack into 6 wedges. In heavy saucepan or deep skillet, heat 1/2-inch cooking oil. Fry the wedges, a few at a time, about 1 minute or until they are crisp. Drain on paper towel.

This recipe for Corn Tortillas serves/makes 1 dozen