Corn Tortillas?

Question

Does anybody have any good, easy recipes for corn tortillas? Thanks in advance.

Answer 1

I LOVE HOME MADE CORN TORTILLAS, AND FLOUR TORTILLAS, BUT sadly my mom is gone and i dont know here recipie
but here are a few websites with some ideas

the first one is REALLY GOOD

http://www.myhomecooking.net/mexican-food-recipes/corn-tortilla-recipe.htm

i dont know about this one but i would go with the first one

http://www.dianaskitchen.com/page/bread/corntort.htm

Answer 2

Blond Chicana Corn Tortillas:

40 min 20 min prep
12 servings

1 1/3 cups cold water
2 cups masa harina, Quaker-or-Maseca-brands
oil or shortening (for frying)

1. Mix water with the masa and mix quickly and lightly.
2. Cover with a damp towel and set aside for 20 minutes.
3. Open the tortilla press and place a plastic sandwich bag on the bottom plate.
4. Make a ball of dough about 1 1/2 inches in diameter.
5. Flatten the ball slightly and place on the baggie.
6. Then place another baggie on top, close the press and push down on the handle.
7. Remove the tortilla and carefully peel the bag/s from the dough.
8. Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.
9. Only filp once, they don't taste good if you keep flipping!
10. Keep the tortilla's warm in a stack, wrapped with a thick towel.
11. You may need to add a little water to the masa from time to time if it dries out.

Answer 3

Corn Tortillas

To make tortillas, you will need patience and a little bit of time.

The ingredients for tortilla making are incredibly, and somewhat deceptively, simple. There are only two: corn flour and water. We could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but for this recipe, we will keep it simple. And besides, there is a product made by The Quaker Oats Company called Masa Harina that makes an excellent corn tortilla.

Whatever you do, don't confuse corn flour with corn meal. Corn meal is made from a completely different process, and it won't work for tortilla making.

You'll need a big cast-iron skillet or griddle and a tortilla press, too. Tortilla presses have become pretty easy to find in kitchen-supply stores. If you pay more than $20 for one, you've paid way too much. If you can't find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. You'll also need some plastic bags of the sandwich or freezer variety.


This is the basic process:

1. Combine 2 cups of Masa Harina with 1 1/4 to 1 1/3 cups of water.

2. Knead to form your masa (dough)

3. Pinch off a golf-ball sized piece of masa and roll it into a ball

4. Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic

5. Press the masa

6. Transfer the tortilla to a hot, dry skillet

7. Cook for about 30 seconds on one side; gently turn

8. Cook for about 60 seconds (it should puff slightly); turn back to the first side

9. Cook for another 30 seconds on the first side

Remove and keep the tortilla warm


Sounds simple enough, but there are several crucial considerations along the way and, until you have made a batch or two and get the hang of it, a few tortilla-making tips will ease the way.

When mixing the masa, mix all the Masa Harina with 1 1/4 cup of the water. You can work it with your hands, if you like. If it seems too dry, add additional water, a teaspoon at a time. Too much water, and you won't be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly. Unlike pastry dough, masa does not suffer from being over-handled.

The masa will dry out quickly. Keep it covered with a piece of plastic wrap while making your tortillas.

Cut up sandwich or (my favorite) freezer bags work better than the flimsier plastic wrap or waxed paper.

Hold the pressed tortilla (with the plastic on both sides) in one hand. Peel away the top plastic from the tortilla (not the tortilla from the plastic). Flip it over into your other hand, and peel away the other piece of plastic.

Gently place the tortilla on the hot skillet or griddle. It should make a soft sizzling sound when you do. If your tortillas are not perfect circles, don't worry; they will still taste wonderful.

If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.

The use of cast-iron utensils is important. You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.

Brown spots on your tortillas are good‹an indication that they are handmade, rather than punched out of a big machine and cooked assembly-line fashion.

The experienced tortilla cook need not turn out tortillas one at a time. You can get your own assembly-line process going by using two big skillets. Another pair of hands in the form of a kitchen helper can hasten the process, as well.

Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin. You want them to stay hot and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated. Bake, in a 350°F oven for about 12 minutes.

There are many brands of tortillas available at most supermarkets--some better than others--but, nothing beats the taste and satisfaction of a home made corn tortilla.


For Additional web recipes with pictures:

http://gourmetsleuth.com/recipe_corntortillas.htm
http://www.pbs.org/pov/pov2002/hybrid/inspiredby_recipe.html

Answer 4

here you go as easy as it comes.
INGREDIENTS:
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.
Roll with pin or (i prefer a dow rod about 2 inches thick. flower the pin and roll into perfered size)
Keep remaining dough covered with a damp cloth to prevent drying.
Note: If the dough is thick and grainy, a little more water may be needed. If it sticks 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 5

Use as pizza crust and go from there with your toppings. Cooks quick

Answer 6

http://www.elise.com/recipes/archives/004141how_to_make_corn_tortillas.php

that site has a quick easy way!!!