1/6 Photos of Corn Tortillas
1 hr 35 mins
Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."
My Private Note
Units: US | Metric
- 1Mix flour and salt, then add warm water.
- 2Knead until a soft dough forms, adding more water or flour as needed.
- 3Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
- 4Divide dough into about 16 balls, about 1/2-inch in diameter each.
- 5Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
- 6If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
- 7If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
- 8Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
- 9Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
- 10Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
- 11Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
- 12The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.
Browse Our Top Flat-Shaped Breads Recipes
Nutritional Facts for Corn Tortillas
Serving Size: 1 (29 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 52.0
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 73.8 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 0.9 g
- Sugars 0.2 g
- Protein 1.3 g