HOMEMADE CORN TORTILLAS - 1 WW POINT
It's hard to believe that these are only 1 point! A great recipe for healthier flour tortillas. Fill these with beef, chicken, shrimp, and/or veggies. Use sour cream, salsa or guacamole to dip them in. These are also ideal for Nif's Very Basic Cheese Quesadillas or Nif's Healthy Baked Beef Burritos. Enjoy!
Provided by Nif_H
Categories Breads
Time 30m
Yield 6 corn tortillas, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the masa harina and salt in a medium bowl; stir in 1/4 cup of the water, then stir in enough of the remaining 1/4 cup water, 1 tablespoon at a time, to form a soft dough. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
- Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
- To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.
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
HOMEMADE CORN TORTILLAS
Make and share this Homemade Corn Tortillas recipe from Food.com.
Provided by tornadoes three
Categories Breads
Time 25m
Yield 12-14 serving(s)
Number Of Ingredients 3
Steps:
- Combine Masa Harina and salt in a medium-sized mixing bowl.
- Add boiling water and stir until dough resembles, thick, cooked cereal.
- Wet hands and form dough into balls the size of an egg.
- Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.
- Heat griddle or skillet on medium-high heat.
- Place each tortilla on the griddle and cook for approximately 1 minute on each side.
- (Tortillas should be lightly speckled.).
- * Masa Harina is available in the cereal section of most grocery stores.
Nutrition Facts : Calories 69.3, Fat 0.7, SaturatedFat 0.1, Sodium 195, Carbohydrate 14.5, Protein 1.8
HOMEMADE CORN TORTILLAS
My friend, Connie invited us over for tacos one day and to my surprise, she was making tortillas from scratch. They probably aren't "authentic" as one reviewer suggested, but this is the way she does it. It was impressive anyway!
Provided by KCShell
Categories Breads
Time 14m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Using electric mixer, mix all ingredients together.
- Heat griddle to medium heat.
- Spray griddle with mist of oil.
- Using 1/2 cup measuring cup, fill about 2/3 full with batter.
- Spread batter out onto griddle with spoon.
- Cook 2 minutes on each side.
Nutrition Facts : Calories 124.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 35.2, Sodium 404.2, Carbohydrate 23.8, Fiber 1.3, Sugar 0.2, Protein 4
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
More about "homemade corn tortillas 1 ww point recipes"
HOMEMADE CORN TORTILLAS | RECIPES | WW USA
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 16Total Time 1 hr 31 mins
- Place masa and salt in a large bowl; whisk well to combine. Slowly pour in water; stir well to combine with a wooden spoon to form a dough. (The dough should be firm and neither too dry or too sticky. It should feel a little bit springy to the touch.) Drape dough with a damp kitchen towel (or plastic wrap) and let it sit, about an hour, so that dough can fully absorb the water.
- Preheat a large cast iron pan or griddle over medium heat. Roll dough into an even rope about 1-in thick; cut evenly into 16 pieces (it’s easiest to cut the rope in half and then cut each half in half so you have four smaller pieces – then cut each piece into 4 equal pieces). Cover dough pieces with a damp kitchen towel (or plastic wrap).
- Cut a 6-inch circle out of a plastic zip-close bag (since the bag has 2 sides, you will end up with 2 circles). Or use parchment or wax paper. Place one piece of plastic on bottom of a tortilla press. Roll a piece of dough into a small ball; place it on top of the plastic. Press it down gently with the heel of your hand; cover with second piece of plastic. Press tortilla press down to flatten dough into a tortilla.
- Gently peel one piece of plastic off of tortilla; invert tortilla onto your hand. Gently peel off second piece of plastic; place tortilla onto your hot skillet. Cook until underside is very light golden brown and top looks nice and cooked through, about 45 seconds. Flip tortilla and cook until second side is cooked through, about 15 seconds. Repeat process with remaining dough. Keep tortillas warm in a cloth-lined basket or a tortilla warmer; serve immediately.
HOMEMADE CORN TORTILLAS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine MexicanCategory Dinner,Lunch,Appetizers,SnackServings 16Total Time 1 hr 31 mins
- Place masa and salt in a large bowl; whisk well to combine. Slowly pour in water; stir well to combine with a wooden spoon to form a dough. (The dough should be firm and neither too dry or too sticky. It should feel a little bit springy to the touch.) Drape dough with a damp kitchen towel (or plastic wrap) and let it sit, about an hour, so that dough can fully absorb the water.
- Preheat a large cast iron pan or griddle over medium heat. Roll dough into an even rope about 1-in thick; cut evenly into 16 pieces (it’s easiest to cut the rope in half and then cut each half in half so you have four smaller pieces – then cut each piece into 4 equal pieces). Cover dough pieces with a damp kitchen towel (or plastic wrap).
- Cut a 6-inch circle out of a plastic zip-close bag (since the bag has 2 sides, you will end up with 2 circles). Or use parchment or wax paper. Place one piece of plastic on bottom of a tortilla press. Roll a piece of dough into a small ball; place it on top of the plastic. Press it down gently with the heel of your hand; cover with second piece of plastic. Press tortilla press down to flatten dough into a tortilla.
- Gently peel one piece of plastic off of tortilla; invert tortilla onto your hand. Gently peel off second piece of plastic; place tortilla onto your hot skillet. Cook until underside is very light golden brown and top looks nice and cooked through, about 45 seconds. Flip tortilla and cook until second side is cooked through, about 15 seconds. Repeat process with remaining dough. Keep tortillas warm in a cloth-lined basket or a tortilla warmer; serve immediately.
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