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Corn Tortillas

Covid cooking is a thing and helps pass the time, so today I decided to use up some of that cooking, a beef chilli I made recently and make Soft tacos for dinner and this the recipe for the Corn Tortilla, I hope you enjoy

Description

Covid cooking is a thing and helps pass the time, so today I decided to use up some of that cooking, a beef chilli I made recently and make Soft tacos for dinner and this the recipe for the Corn Tortilla, I hope you enjoy

Ingredients

150 grmsCornmeal

220 mlHot water

½ tspFine Sea Salt

Method

Mix the dough: In a large mixing bowl, briefly whisk together Cornmeal and salt. Gradually add the hot water. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.

Rest the dough. Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 40 gram ball, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round. If the dough cracks when you are rolling it, it will need a little more hot water.

Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla. If you don’t have a press use a heavy flat bottomed pot to get it started
Cook the tortilla. Heat a non-stick pan over medium-high heat with just a little oil. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, transfer the tortilla to a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.

Repeat with the remaining tortillas. I recommend keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot, just turn down the heat a bit.

Course Canapés, Entree, Express, Gluten Free, Sociable, Vegetarian

Cuisine North American, South American

Skill LevelSimple

Prep Time20 minutes

Cook Time3 minutes

Servings:4


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