Best 2 Almost From Scratch Corn Tortillas Recipes
**Discover the Art of Homemade Corn Tortillas with our Comprehensive Guide**
Indulge in the delightful flavors of homemade corn tortillas with our extensive recipe collection. Immerse yourself in the rich cultural heritage of Mexican cuisine as you embark on a culinary journey to create authentic corn tortillas from scratch. This comprehensive guide provides detailed instructions, expert tips, and step-by-step guidance to ensure your homemade tortillas turn out perfect every time. From traditional methods using a comal or griddle to modern techniques with a tortilla press, we've got you covered. Explore variations such as gluten-free, vegan, and flavored tortillas, catering to diverse dietary preferences. Get ready to impress your family and friends with your newfound tortilla-making skills and enjoy the satisfaction of creating delicious, fresh tortillas right in your kitchen.
**Recipes Included:**
1. **Classic Corn Tortillas:** Master the art of traditional corn tortillas using masa harina, water, and a touch of salt. This recipe yields soft, pliable tortillas that are perfect for tacos, burritos, and enchiladas.
2. **Blue Corn Tortillas:** Add a vibrant twist to your tortillas with blue corn masa harina. These tortillas have a unique flavor and striking blue color, making them a delightful addition to your Mexican-inspired dishes.
3. **Gluten-Free Corn Tortillas:** Enjoy the taste of corn tortillas without the gluten. This recipe uses a blend of masa harina and gluten-free flour to create delicious, allergy-friendly tortillas.
4. **Vegan Corn Tortillas:** Create plant-based tortillas that are just as flavorful and satisfying as their traditional counterparts. With the use of vegetable broth instead of water, these tortillas offer a vegan option that doesn't compromise on taste.
5. **Sun-Dried Tomato Corn Tortillas:** Elevate your tortillas with the vibrant flavors of sun-dried tomatoes. This recipe incorporates sun-dried tomatoes into the masa dough, resulting in a colorful and flavorful twist on classic corn tortillas.
6. **Chipotle Corn Tortillas:** Add a smoky, spicy kick to your tortillas with chipotle peppers. This recipe uses chipotle powder to create a flavorful tortilla that pairs perfectly with grilled meats, vegetables, and salsas.
7. **Sourdough Corn Tortillas:** Combine the tangy flavor of sourdough starter with the goodness of corn masa. This recipe results in a slightly sour, complex-flavored tortilla that adds a unique dimension to your favorite Mexican dishes.
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
ALMOST-FROM-SCRATCH CORN TORTILLAS
Here is a relatively easy project that can deliver what may be the best tortillas you've ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, easy, lunch, project, appetizer, main course, side dish
Time 1h
Yield 12 to 16 tortillas
Number Of Ingredients 5
Steps:
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic - just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you're shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use fresh masa harina for the best flavor and texture.
- If you don't have a tortilla press, you can use a rolling pin to flatten the dough.
- Be careful not to overcook the tortillas, or they will become dry and brittle.
- Store leftover tortillas in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.
- To reheat tortillas, wrap them in a damp paper towel and microwave them for 30 seconds to 1 minute, or until they are warm and pliable.
Conclusion:
Making corn tortillas from scratch is a rewarding experience that yields delicious, authentic results. With a little practice, you'll be able to make perfect tortillas every time. So next time you're craving tacos, tamales, or any other Mexican dish, give this recipe a try. You won't be disappointed!
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