Soft Corn Tortillas Recipes

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SOFT CORN TORTILLAS



Soft Corn Tortillas image

Fresh, easily made corn tortillas. Received this recipe from my Aunt, Lenore, and it's been VERY popular with my family over the years...

Provided by FabulousMissV

Categories     Breads

Time 20m

Yield 24 tortillas approximate

Number Of Ingredients 5

2 cups all-purpose flour
1 cup cornmeal
1 teaspoon salt
2 eggs
2 cups cold water

Steps:

  • Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter.
  • On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so.
  • Stack on top of each other and keep warm til serving.

Nutrition Facts : Calories 62.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.5, Sodium 105.4, Carbohydrate 11.9, Fiber 0.7, Sugar 0.1, Protein 2

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Provided by Bobby Flay

Time 1h1m

Yield 12 tortillas

Number Of Ingredients 5

2 cups corn flour (masa harina)
1 1/2 teaspoons kosher salt, plus more for seasoning
2 tablespoons lard
1 1/2 cups water
Canola oil, for frying

Steps:

  • In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
  • Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
  • Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
  • Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

RESTAURANT'S CORN TORTILLAS



Restaurant's Corn Tortillas image

Make and share this Restaurant's Corn Tortillas recipe from Food.com.

Provided by Mexi-Rosie

Categories     Breads

Time 30m

Yield 60 serving(s)

Number Of Ingredients 3

750 g masa harina
330 g all-purpose flour
1100 ml water (1 liter plus 100 ml)

Steps:

  • Mix all ingredients in a bowl and form a dough.
  • Take a handful of masa and make tortillas in your tortilla press.
  • Cook on a teflon protected skillet or grill on both sides.

Nutrition Facts : Calories 65.7, Fat 0.5, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 13.7, Fiber 0.9, Protein 1.7

CORN TORTILLAS



Corn Tortillas image

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

1 ¾ cups masa harina
1 ⅛ cups water

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

ALMOST-FROM-SCRATCH CORN TORTILLAS



Almost-From-Scratch Corn Tortillas image

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

1 1/2 cups masa harina
1/4 teaspoon salt
2 tablespoons vegetable oil, lard or butter
About 1 cup hot water, or more as needed
Flour for kneading

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

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Top Asked Questions

How to make corn tortillas at home?
How To Make Corn Tortillas 1 Set Up: Set out a large mixing bowl, a cutting board, a nonstick skillet, and a tortilla press. 2 Mix: Measure the masa, lard, and salt into the mixing bowl. ... 3 Res t: Wrap the corn tortilla dough in plastic and leave it to rest at room temperature for 30 minutes. ... More items...
Are soft corn tortilla recipes gluten-free?
Yes, they are. Since the base of the recipe is cornflour, not wheat four, the recipe is gluten-free. This Soft Corn Tortilla Recipe is also dairy-free, egg-free, and nut-free. Can I Make This Recipe Without A Tortilla Press?
How do you cut corn tortilla dough?
Cut: Cut the dough into 16 equal pieces, leaving them under the plastic, so they don’t dry out. One at a time, place a ball of corn tortilla dough in the middle of the press. Press down hard to flatten the tortilla into a paper-thin circle. Cook: Gently peel the corn tortilla off the plastic and move it to the hot dry skillet.
How do you make tortillas without a tortilla press?
Use a tortilla press to smoosh the dough balls into tortillas, about a sixteenth-inch thick. If you do not have a tortilla press, use a baking dish to press down each ball into tortillas (Patrick shows this method in his recipe for corn tortillas)

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