Corn And Wheat Tortillas Recipes

HOMEMADE CORN AND CORIANDER TORTILLAS

Steps:

• Combine the masa, coriander and salt in a medium bowl. Using your hands, cut the duck fat into the masa mixture until it looks like small peas are in the masa and it holds together when you squeeze it. Still mixing with your hands, slowly fold in the water. The dough should be moist but not sticky and hold together as a ball. Cover with a damp paper towel and let rest 10 minutes.
• Roll 2 tablespoons of the dough into a ball (the ball should be about the size of a golf ball). Press the ball in a tortilla press lined with wax paper. Hold the pressed tortillas between wax paper and keep any that are exposed to the air covered with damp paper towels.
• Heat a cast-iron pan over medium heat. Cook the tortillas in the dry pan until lightly browned and speckled on each side, about 2 minutes per side. Allow to cool completely. Eat immediately, if using as fresh tortillas.
• To make tortilla chips: Fill a Dutch oven with about 4 inches of vegetable oil. Heat over medium-high heat until the oil reaches a temperature of 360 degrees F. Cut the tortillas into quarters and, working in batches, fry until golden brown, turning once, 2 to 3 minutes. Season with Lime-Chili Salt if using.
• Combine the salt, lime zest and chili powder in a small bowl and use immediately. Great for garnishing cocktails, seasoning tortillas or as a finishing salt for a dish.

CHUCK'S HOMEMADE CORN TORTILLAS

Steps:

• Mix the flour, 1 1/2 cups water and salt together; knead to form the dough. Pinch off a golf ball size piece of dough and use your hands to flatten into a round shape. Set the dough on a piece of plastic and cover with another piece of plastic. Use the back of a heavy cast-iron pan to flatten the dough. Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep the tortilla warm.

ENCHILADAS (USING WHOLE WHEAT TORTILLAS)

Steps:

• Preheat Oven to 350 degrees.
• Mix all sauce ingredients together, simmer for 15 minutes.
• Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
• Add black olives and mix all together.
• Pour 1/2 cup sauce in 9 X 13 pan.
• Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
• I was able to get all 10 tortillas in my pan.
• Pour leftover sauce over all tortillas.
• Add some more grated cheese over all.
• Cover with foil and bake for 40 minutes.
• Remove from oven, let sit for 2 minutes and Enjoy!

CORN AND WHEAT TORTILLAS

Steps:

• Heat your water in a small sauce pot to 105-120'F.
• Lightly oil the bowl of your food processor with a silicone brush.
• Combine all the flours, baking soda, cream of tartar, shortening and salt. Put it into the bowl of your food processor.
• Turn the processor on and start adding the warm water until the dough pulls away from the sides and starts to roll around.
• Remove the dough sprinkle some oil on it and knead for at least 5 minutes.
• Transfer to a lightly oiled bowl. Cover with a tea towel and set in a warm place for 30 minutes.
• I turned on my oven with the light on and when it reached 100'F I turned it off, then put the bowl with the dough in it on a glass plate and put it into the oven. This worked great.
• When done, remove the dough bowl from the oven. The dough should be nice and soft, slightly sticky and pliable.
• Make about 16-1 oz balls and put them back in the bowl and cover with the tea towel.
• Heat up a tortilla griddle or cast iron fry pan without any oil. Make sure its good and hot. I use gas so medium high was plenty hot.
• Roll out a ball and put it on the hot tortilla griddle for 1 minute, flip and cook for 1 more minute. If you have a tortilla press by all means use it, I have one and it's so much easier then rolling the dough out.
• Stack each finished tortilla on a plate. The tortillas will get a bit stiff when they cool so you can warm them in a tortilla warmer in the microwave or you can reheat them in your fry pan for 20-30 seconds on each side.
• Serve with your favourite fillings.
• Enjoy!

TRADITIONAL CORN TORTILLAS

Steps:

• Whisk the corn flour and salt in a bowl.
• Pour in the hot water, beginning with the smaller amount, and adding more as needed as you mix with your hand to get a kneadable texture (no dry bits, but not wet enough to stick to your fingers).
• Cover and let the dough rest at least 10 minutes while you begin heating your pan(s). If you have an infrared thermometer, aim for 500-540F.
• Roll a golf-ball size amount of dough in your palms (60-70g).
• Lay the ball between two sheets of plastic (e.g. gallon ziploc bag cut on both sides). With a rolling pin or with a tortilla press, press out a thin circle.
• Gently peel back the plastic and place the tortilla on the hot pan.
• Fry each tortilla for a little less than a minute each side, until a few light brown spots appear. Roll out your second tortilla while the first one is frying and so on. Be aware that the pan temperature will increase if you pause for any extended amount of time.
• Place your tortillas in a warmer or a covered container and serve fresh. Uneaten tortillas can be wrapped and reheated in a pan (softer) or toaster oven (crispier).

WHOLE WHEAT TORTILLAS QUICK AND EASY

Steps:

• Combine flour, baking powder, and salt.
• Add olive oil and stir until well combined.
• Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
• On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
• Divide dough into 10 balls.
• Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
• Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
• Freeze or eat right away!

GRANNY'S CORN FLOUR TORTILLAS

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.

HOME MILLED CORN AND WHEAT SOURDOUGH TORTILLAS

Steps:

• Mix all of the ingredients together and knead the dough for 1-2 minutes.
• Cover and set aside for a minimum of 30 minutes and upwards of 24 hours in the refrigerator. I aim to let the dough rise about 30%.
• Remove the dough from your bowl, de-gas it, and divide it in 8 pieces. Roll the pieces into balls and cover.
• Put your fry pan on medium heat and begin rolling your tortillas about 1/8" thick. I usually roll one tortilla while another one is frying. You can roll the dough between two pieces of plastic wrap to prevent sticking, tearing and over-flouring of the tortillas, or use a tortilla press if you have one.
• Fry each side of the tortilla for 1-2 minutes, or until the cooked side has a few golden brown spots.
• Once all the tortillas are cooked, cover them to keep them warm and pliable.

CORN TORTILLAS

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.

HOMEMADE CORN TORTILLAS

Steps:

• In a bowl, mix masa, salt, and oil with your fingers, working oil into flour. Slowly add 3 cups water; stir with your hands to combine. Knead dough until it comes together in a smooth ball and no longer sticks to your hands. If it's too dry or wet, add water or masa by the tablespoon.
• Cut two 6- or 8-inch rounds (matching your press size) out of a plastic bag (to keep dough from sticking when you press it). Heat a nonstick griddle or cast-iron pan over medium, 10 minutes.
• Roll a golf-ball-size piece of dough between your palms; gently press flat. Place one plastic round on the bottom of the press and the other on top of dough; press firmly. (Or roll dough between plastic rounds with a rolling pin.) Remove top plastic, slip tortilla into one hand, then flip onto other hand. Peel off bottom plastic and flip dough onto griddle.
• Cook tortillas until golden in spots, 1 to 2 minutes. Flip; cook 1 minute more. Transfer to a clean kitchen towel; keep covered. Repeat with remaining dough. Tortillas can be refrigerated in a resealable bag. To reheat, wrap in a damp paper towel and microwave until warm.