Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, quick and easy corn tortillas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Making Homemade Corn Tortillas from scratch is EASY! They taste better than anything you can buy at the store. Nothing beats homemade tortillas made from scratch!
Quick and Easy Corn Tortillas is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Quick and Easy Corn Tortillas is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook quick and easy corn tortillas using 3 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Quick and Easy Corn Tortillas:
- Take masa harina (nixtamalized corn meal), plus extra for rolling out
- Prepare salt
- Take hot water
I've updated this post with tips for the most common obstacles you'll encounter when making tortillas for the first time — plus some brand options if you're new to Masa. Homemade Corn Tortillas - Seconds to Learn, Years to Master. If the outside edge of the tortilla has cracks once pressed, then you need more water. On the other hand, if the tortilla sticks to your fingers, or breaks apart getting it off the plastic, then it was too wet.
Instructions to make Quick and Easy Corn Tortillas:
- Combine all the ingredients in a bowl
- Knead the dough until smooth, about 2 minutes. The dough should not be sticky, but also should not be too crumbly. Think the consistency of play dough.
- You can allow it to sit covered for half an hour for a better hydrated dough, or just move onto the tortilla making.
- Place a piece of parchment paper down on a clean, flat work surface. Sprinkle a handful of masa harina on the paper for each tortilla. Grab a fist sized ball of dough and place on paper.
- So, most recipes call for a tortilla press. I'm not making tortillas often enough to warrant the space or money spent on a tortilla pres. So find any object you can find the is approximately tortilla shaped and has a defined edge. Pictured is some cake thing I found at the local supermarket.
- Roll out the dough as thin as you can get it without breaking. This dough is pretty cool because if it does break you can just push together and it will patch right up. If you're have trouble, grab a patch of dough from the outside, sprinkle on some water and roll out the patch. Using cylindrical cutter push down to cut.
- Remove excess dough and cook this tortilla over medium heat in a cast iron pan (about two minutes per side). Once you get in the groove, the total cook time of four minutes should allow you to roll out a new tortilla just in time for the old one to come out of the pan.
These homemade corn tortillas are so, so, so easy to make and the result is soft, warm, and full of incredible flavor! Granted, I don't have any kids so my idea of quick and easy may be a little distorted, but I feel like I just need to get the word out there that tortillas are nothing to fear! Corn tortillas are made with just two ingredients: masa harina and water. Here's how to make tortillas for the best-ever tacos! Fresh corn tortillas, where have you been my whole life?
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