Best 4 Traditional Corn Tortillas Recipes
**Traditional Corn Tortillas: A Culinary Journey into Mexican Heritage**
In the heart of Mexican cuisine, corn tortillas stand as a testament to tradition, culinary artistry, and the vibrant spirit of Mexico. These versatile flatbreads, crafted from nixtamalized corn dough, transcend their humble origins to become a cornerstone of Mexican gastronomy. From tacos and enchiladas to quesadillas and tostadas, corn tortillas serve as the perfect canvas for an array of fillings and flavors. Join us on a culinary adventure as we explore the art of making traditional corn tortillas, revealing the secrets behind their unique flavor and texture. This comprehensive guide includes recipes for both masa harina and fresh corn tortillas, providing you with all the tools you need to create authentic Mexican tortillas in the comfort of your own kitchen. Discover the nuances of each method, from selecting the right corn to perfecting the cooking technique. Elevate your cooking skills and embark on a delightful journey into the history and culture of Mexico, one tortilla at a time.
HOMEMADE CORN TORTILLAS
Keep some Masa Harina in the cupboard and you'll always have the option of making a quick batch of warm, delicious corn tortillas!
Provided by Patrick Calhoun | Mexican Please
Categories Side Dish
Time 30m
Number Of Ingredients 3
Steps:
- Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
- If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
- Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
- Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
- Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
- Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
- Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
- Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
Nutrition Facts : Calories 208 kcal, Carbohydrate 43 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 4 g, ServingSize 1 serving
TRADITIONAL CORN TORTILLAS
Fresh tortillas made with heirloom corn flour will wow you with their flavor, and the process and ingredients are wonderfully simple. Homemade corn tortillas will add so much to your experience of soft tacos, burritos, enchiladas, tlayudas, tostitos and more.
Provided by Melissa Johnson
Categories Recipes
Time 52m
Yield 8-10 tortillas
Number Of Ingredients 3
Steps:
- Whisk the corn flour and salt in a bowl.
- Pour in the hot water, beginning with the smaller amount, and adding more as needed as you mix with your hand to get a kneadable texture (no dry bits, but not wet enough to stick to your fingers).
- Cover and let the dough rest at least 10 minutes while you begin heating your pan(s). If you have an infrared thermometer, aim for 500-540F.
- Roll a golf-ball size amount of dough in your palms (60-70g).
- Lay the ball between two sheets of plastic (e.g. gallon ziploc bag cut on both sides). With a rolling pin or with a tortilla press, press out a thin circle.
- Gently peel back the plastic and place the tortilla on the hot pan.
- Fry each tortilla for a little less than a minute each side, until a few light brown spots appear. Roll out your second tortilla while the first one is frying and so on. Be aware that the pan temperature will increase if you pause for any extended amount of time.
- Place your tortillas in a warmer or a covered container and serve fresh. Uneaten tortillas can be wrapped and reheated in a pan (softer) or toaster oven (crispier).
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
CORN TORTILLAS ENCHILADAS
This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.
Provided by Cyndi Tatum
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain.
- Mix in 1 cup salsa.
- Mix in 1/2 can of enchilada sauce.
- Season with salt, pepper, onion salt and paprika.
- In a 9x12-inch pan spray bottom with cooking spray.
- Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
- Layer 6 corn tortillas to cover bottom.
- Spoon beef mixture over tortillas.
- Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
- Layer with tortillas to cover beef.
- Pour remaining enchilada sauce over tortillas.
- Cover with rest of cheese.
- Bake for 30 minutes.
Tips:
- Use fresh, high-quality corn for the best flavor.
- Soak the corn in water for at least 8 hours, or overnight, to soften it.
- Use a traditional metate and mano to grind the corn, if you have one. If not, you can use a food processor or blender.
- The dough should be moist and slightly sticky, but not too wet. If it's too wet, add more masa harina.
- Heat the comal or griddle over medium-high heat before cooking the tortillas.
- Cook the tortillas for about 1-2 minutes per side, or until they are golden brown and slightly puffed.
- Keep the cooked tortillas warm in a tortilla warmer or wrapped in a clean kitchen towel.
Conclusion:
Making traditional corn tortillas from scratch is a rewarding experience. It's a great way to connect with your culture and heritage, and it's also a fun and delicious project to do with family and friends. With a little practice, you'll be able to make perfect corn tortillas that are sure to impress everyone you serve them to. So what are you waiting for? Give it a try!
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