Sunday, March 3, 2013

Corn Tortillas

2 cups Masa flour
1 cup warm water
½ tbl. ground cumin
1 tsp. garlic powder
(you'll also need plastic wrap and wax paper)

·         Mix all dry Ingredients together with a whisk
·         Stir in warm water (add additional warm water one tablespoon at a time if too dry)
·         Knead dough on lightly floured surface (use Masa flour) about 10 minutes, until firm and smooth (see video below)
Kneading the dough.

·         Form dough into a ball, wrap in plastic wrap and let sit for approx. 30 minutes.
Dough ball wrapped in plastic

·         On a sheet of plastic wrap, sprinkle some Masa flour 
·         Pinch off enough dough to form a golf ball-sized ball and put on plastic wrap, the wrap the plastic wrap over the top of the ball 

·         Roll dough ball (through the plastic wrap – see video below) into 6” or 7” circle on the floured plastic wrap, flipping several times while rolling, until 1/16” or thinner.  Note:  if making tacos you might want to make the tortillas smaller around.

·         Remove the plastic wrap from the top and cut into round tortillas (we use a plastic bowl to do the cutting (see video below) 

·         Transfer the tortillas from the plastic wrap into a pre-heated, ungreased skillet.

Uncooked tortilla ready to be fried.

·         Fry over medium heat until lightly browned, flip and brown other side (about 1 ½ minute on each side)

·         Remove from skillet and cover in wax paper 
·          Repeat steps until all tortillas are finished and wrapped in the wax paper.  You can leave them here until you are ready to use them.
The finished corn tortillas, ready to use!

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