Tortilla Recipe Corn

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CHEF JOHN'S CORN TORTILLAS



Chef John's Corn Tortillas image

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

1 cup masa harina, or as needed
½ teaspoon kosher salt
¾ cup hot tap water, about 130 degrees F (55 degrees C)

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



Corn Tortillas image

Provided by Food Network

Number Of Ingredients 1

1 pound fresh masa for tortillas, store bought of homemade or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot tap water

Steps:

  • The dough. If using masa harina, mix it with the hot water, then knead until smooth, adding more water or more masa harina to achieve a very soft (but not sticky) consistency; cover with plastic and let rest 30 minutes. When you're ready to bake the tortillas, readjust the consistency of the fresh or reconstituted masa, then divide into 15 balls and cover with plastic. Heat a large, ungreased, heavy griddle or 2 heavy skillets: one end of the griddle (or one skillet) over medium-low, the other end (or the other skillet) over medium to medium-high. Cut 2 squares of heavy plastic to fit the plates of your tortillas press. With the press open, place a square of plastic over the bottom plate, set a ball of dough in the center, cover with the second square of plastic, and gently flatten the dough between. Close the top plate and press down gently but firmly with the handle. Open, turn the tortilla 180 degrees, close and gently press again, to an even 1/16-inch thickness. Open the press and peel off the top sheet of plastic. Flip the tortillas onto one hand, dough side down, then starting at one corner, gently peel off the remaining sheet of the plastic. Lay the tortilla onto the cooler end of the griddle (or the cooler skillet). In a about 20 seconds, when the tortilla loosens itself from the griddle (but the edges have not yet dried or curled), flip it over onto the hotter end of the griddle (or onto the hotter skillet). When lightly browned in spots underneath, 20 to 30 seconds more, flip a second time, back onto the side that was originally down. If the fire is properly hot, the tortilla will balloon up like a pita bread, When lightly browned, another 20 or 30 seconds, remove from the griddle (it will completely deflate) and wrap in a towel. Press, unmold and bake the remaining balls of masa, placing each hot tortilla on top of the last and keeping the stack well wrapped. Resting. Let the wrapped stack of tortillas rest for about 15 minutes to finish their cooking, soften and become pliable.

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.

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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