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Corn Tortillas

YIELDS 16 TORTILLAS

TIME: 1 hour

TAGS:

  • Dairy Free
  • Egg Free

Ingredients

  • 2 cups Maseca Flour 
  • 1 cup water (plus more as needed to reach right consistency)
  • 1/4 cup canola oil 
  • 1 teaspoon salt
  • waxed paper

 

Preparation

1.  Combine the two cups of flour with the salt, water and oil.  The best way to combine this is to use your hands and squeeze it together like you would playdoh.  If it is dry, add more water by tablespoons until it reaches a playdoh like consistency. 

2.  Roll the dough into approximately sixteen round balls.  Cover with a moistened towel so the flour will not dry out.  

3.  The easiest way to make these is with a Cast Iron Tortilla Press, 8-Inch.  Cut waxed paper into circles roughly the same size as the press.  Line the tortilla press with waxed paper.  Coat the wax paper with a tiny amount of oil.  Place a dough ball on the waxed paper in the press and press until flattened into a disk. 

Alternatively, press a dough ball by rolling out the dough with a rolling pen between two sheets of waxed paper.

4.  Brush a little bit of oil on the tortilla, then cook them on a griddle or skillet on medium-high heat.  Cook until browned, then flip and cook the other side.  They cook very quickly.

5.  Keep warm until you serve them.  

Store in the refrigerator for a day or two and warm before serving.

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