GRANNY'S CORN FLOUR TORTILLAS
Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!
Provided by Kim
Categories Bread Quick Bread Recipes Tortilla Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.
- On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.
- Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
- Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 23.9 g, Fat 0.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 232.3 mg, Sugar 0.1 g
CHEF JOHN'S CORN TORTILLAS
Here's my technique for making excellent corn tortillas every time! It takes some practice to master, but even the lousiest homemade corn tortilla is better than those cardboard store-bought ones. Make sure to let the dough rest so that it puffs up nicely while cooking.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h15m
Yield 10
Number Of Ingredients 3
Steps:
- Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together.
- Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
- Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes.
- Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press.
- Place a clean kitchen towel over a pie dish for holding the cooked tortillas later.
- Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic.
- Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness.
- Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic.
- Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds.
- Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go.
- Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.7 g, Fat 0.4 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 97.1 mg
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
AUTHENTIC MEXICAN TORTILLAS
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Provided by Jamie Mikall Martinez
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
- With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
- Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
- Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24.1 g, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 469.9 mg, Sugar 0.1 g
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
25 EASY FOODS WITH TORTILLAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tortilla recipe in 30 minutes or less!
Nutrition Facts :
CHARCOAL TORTILLAS
Make these simple charcoal tortillas to jazz up your standard Mexican dinner fare. They take just three ingredients and can be ready in 20 minutes
Provided by Juliet Sear
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 3
Steps:
- Mix together the flour and charcoal in a bowl with 1 tsp salt. Mix the oil and 150ml water into the dry ingredients to form a soft dough. Gently knead for 1-2 mins.
- Split the dough into 25-30g pieces and roll each into a paper thin circle shape. Heat a dry pan on the hob until very hot, then fry each tortilla for around 30 seconds on each side. If you wish to remove excess flour these can be brushed lightly with a damp pastry brush to bring out the black colour of the charcoal.
Nutrition Facts : Calories 115 calories, Fat 2 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium
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- Ham, Egg, and Cheese Breakfast Quesadilla. This is your classic ham, egg, and cheese breakfast sandwich reimagined. Instead of a roll, it's all tucked into a soft flour tortilla for a freezer-friendly quesadilla.
- Chicken Enchiladas. In the canon of weeknight dinners, none is more apt at using up leftovers in a way that is flavorful, cozy, and easy better than enchiladas.
- Potato, Chorizo, and Cheesy Egg Burritos. These neatly wrapped, tidy breakfast sandwiches do their best work when prepared in advance and tucked away in the freezer in anticipation of big morning hunger.
- 20-Minute Bean and Rice Burritos. These four-ingredient burritos are seriously satisfying, and are cheap and easy to make at home. Go to Recipe.
- Super-Quick Cast-Iron Pizza. This isn't your average tortilla pizza! It relies on both the stovetop and the oven to give it a supremely crispy crust. Go to Recipe.
- Spinach and Refried Bean Quesadillas. Meet our favorite way to make quesadillas more filling *and* work in something green. Go to Recipe.
- Black Bean Tostadas with Coconut-Corn Salsa. Crunchy corn tortillas are topped with refried black beans and a tropical corn salsa for a fun and easy vegetarian dinner.
- Migas. Migas are a fast meal culled from only three things — eggs, corn tortillas, and salt. The tortillas crisp up in a hot skillet, and then eggs are stirred in at the end, making it a sort of tortilla-hash.
- Slow Cooker Chicken Enchiladas. There's no rolling necessary! Instead the sauce, chicken, and cheese are layered in the slow cooker, and the result is an enchilada-like casserole that isn’t mushy but has distinct layers and flavors in each bite.
- Chicken Flautas. Flautas are rolled tacos that are fried until golden and crispy. Here's how to make the very best ones. Go to Recipe.
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