Corn tortillas are a traditional staple of Mexican cuisine that are used in a variety of dishes, including tacos, enchiladas, and quesadillas. They are made from masa harina, which is a type of corn flour that has been treated with lime. The masa harina is mixed with water to form a dough, which is then shaped into small balls and flattened into thin rounds. The tortillas are then cooked on a hot griddle or comal until they are slightly browned and slightly crispy. Homemade corn tortillas are simple to make and offer a fresh, authentic flavor that cannot be matched by store-bought options. They can be enjoyed warm or used to make a variety of dishes for a delicious and satisfying meal.
Equipment
- 1 Tortilla press
- Wax papper or non-stick parchment
Ingredients
- 5 cups Masa Harina
- 1/4 tsp Salt
- 1 cup Warm water
Instructions
- Combine all ingredients in a large bowl. Using your hand, mix well until it becomes a moist, but not sticky dough.
- Shape the dough into balls the size of golf balls. Line the tortilla press with 2 sheets of the non-stick paper. Place the golf ball size masa ball between the sheets and press the tortilla as flat as you can.
- The tortilla press will most likely not make them as thin as the one you can purchase. You may need to take the tortilla and flatten it more with a rolling pin.
- Using a coma or a cast iron pan, cook the tortillas on a high heat for a bout 2 - 3 minutes per side, or until the dough becomes opaque.
Nutrition
Calories: 139kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 41mg | Potassium: 100mg | Fiber: 2g | Vitamin A: 81IU | Calcium: 52mg | Iron: 3mg
