ALMOST-FROM-SCRATCH CORN TORTILLAS
Here is a relatively easy project that can deliver what may be the best tortillas you've ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, easy, lunch, project, appetizer, main course, side dish
Time 1h
Yield 12 to 16 tortillas
Number Of Ingredients 5
Steps:
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic - just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you're shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 43 milligrams, Sugar 0 grams, TransFat 0 grams
CORN TORTILLAS FROM MASA HARINA
In Mexico, masa for tortillas is always made from nixtamal, dried corn that has been treated with an alkali, like ash or slaked limestone (called cal in Mexico), that softens its texture and vastly improves its nutritional profile. Nixtamalization also changes the flavor and aroma of corn in ways that are addictive and indelible but almost impossible to describe.
Provided by Julia Moskin
Time 1h
Yield 15 tortillas
Number Of Ingredients 1
Steps:
- Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press.
- Place the corn flour in a large bowl. Slowly add 2 1/4 cups hot tap water, kneading it in with your fingers. Once all the water has been added, knead until dough is smooth, 3 to 5 minutes. The masa should be very soft but not sticky, about the consistency of Play-Doh. If it is too dry, work in more water, 2 tablespoons at a time. If it is too wet, continue kneading until it dries out a bit or knead in additional corn flour. Masa dries out very quickly, so once it is at the right consistency, keep it covered with a damp kitchen towel.
- Heat a pancake griddle or a heavy nonstick or cast-iron skillet over medium heat. The goal is a steady medium-low heat.
- Pinch off about 2 ounces masa and roll into a ball about 1 3/4 inches in diameter. Flatten lightly between your palms to make a 2 1/2-inch round. Place one sheet of plastic on the bottom of the open tortilla press and place the dough in the center. Cover with the other sheet of plastic and press the lever gently but firmly to flatten the dough. Don't crank the lever down as hard as you can because the tortilla will be too thin.
- Flip the tortilla (still in the plastic) and press lightly again into an even 6- to 6 1/2-inch round. Place the tortilla (still in the plastic) in your left palm. Use your other hand to peel off the plastic, then invert the tortilla onto your right palm and peel off the other plastic. Gently release the tortilla onto the cooking surface.
- Watching carefully, cook just until one of the edges begins to appear dry, 15 to 25 seconds. (If you overcook the tortilla at this step, it will not cook properly.) Flip the tortilla and cook on the second side just until it is speckled with brown spots, 1 to 2 minutes, rotating it once. Flip the tortilla back to the first side. The tortilla might begin to puff at this stage. When it is just beginning to brown on the bottom, flip again, back to the second side, and move to a cooler part of the cooking surface, toward an edge. Let the tortilla finish cooking there until most of it appears translucent when held up to the light, 30 to 60 seconds.
- Stack cooked tortillas in a basket lined with a large napkin that you can fold over the top, which will let them continue steaming, keeping them soft and pliable. If not using immediately, store cooked tortillas in the refrigerator, well wrapped. To reheat, place directly on a hot surface or wrap in a damp towel and heat in the microwave for a few seconds.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram
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
HOW TO NIXTAMALIZE CORN FOR TORTILLAS, TAMALES, POSOLE AND MORE
Nixtamal is corn that has been treated with calcium hydroxide through boiling and soaking. The nixtamalized corn becomes softer and super flavorful, and when ground, the masa or dough has nice binding properties making fantastic corn tortillas or tamales. In its whole kernel form, nixtamal is also called hominy, and when made fresh, it's superb in flavor, aroma, and texture. Perfect for the Mexican stew posole.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield Nixtamal for 12-18 tortillas or 1 large pot of posole
Number Of Ingredients 4
Steps:
- Combine the water, corn kernels, and calcium hydroxide in a large non-reactive pot (stainless steel). The water should be a couple of inches higher than the level of the corn.
- Cover and bring to a boil, then let simmer for about an hour, depending on the corn kernel size. I leave the lid on, but this isn't required.
- The boiling period is over when you can easily break apart a corn kernel with your thumbnail and less than half of the inside is opaque or powdery looking. Do not drain.
- Leave the corn to soak in the liquid for 8-12 hours.
- Strain out the liquid and rinse the corn with fresh water, letting some of the corn pericarp (skin) wash away. Rub gently, but don't wash off all the soft exterior of the kernels. The inside of a kernel after the long soak will have even less of an opaque area.
- The nixtamalized corn is now ready to grind into masa or add whole to a stew, where it will need at least 1 hour more boiling to be soft enough to enjoy.
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- 1. Whisk the masa harina and baking soda in a large bowl. Add 1½ cups warm tap water and stir until a soft dough forms (if the mixture won't form a soft ball of dough, add warm water in 1 tablespoon increments until it will). Cover with plastic wrap and set aside for 5 minutes.
- 2. Turn the dough out onto a clean, dry work surface. Knead gently for 1 minute. Divide it into 16 equal pieces, each about the size of a small plum.
- 3. To use a tortilla press, line the press with two small sheets of wax paper. Put one piece of dough between the sheets, close the press, and gently press down. Remove the dough between the wax paper sheets, then repeat with more wax paper and the remaining dough balls. To make tortillas by hand, put each dough ball between two pieces of wax paper and roll into a thin 6-inch round.
- 4. Set a griddle or skillet, preferably cast iron, over high heat until smoking. Remove one flattened dough ball from the wax paper and set on the griddle or in the pan. Cook for 30 seconds, flip with kitchen tongs, and cook until lightly toasted with tiny bubbles form in the tortilla, about 30 more seconds. Transfer to a clean kitchen towel, wrap gently, and continue cooking more tortillas, keeping them warm as a stack in the towel. Serve warm.
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