Cooking Classics
The Technique
Homemade Corn Tortillas
Homemade corn tortillas are a treat worth celebrating & they are incredibly simple to make from scratch in your very own kitchen. Masa harina, water & salt are just a few basic ingredients to get started, however just a bit of yellow cornmeal gives Homemade Double Corn Tortillas a wonderful texture. Traditionally, these authentic Mexican specialties are cooked on a comal, however a very hot, well seasoned cast iron skillet makes a fine substitution. If you have a griddle or a non-stick skillet, they will work equally as well. A tortilla press will be necessary in order to achieve the proper thickness from the portioned masa, so be certain to secure one with a quick internet search. Learn how to make a fresh batch of corn tortillas with my detailed tutorial.
Homemade Double Corn Tortillas
makes 2 dozen {4-inch} tortillas
1 1/2 cups masa harina
2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1 1/4 cups hot water
Combine the masa harina, the yellow corn meal & the salt in a large bowl. Add the water. Ring the bowl sides several times with a dinner fork until a crumbly dough forms. Using your hands, press the dough together to form a mass & knead a few times. Transfer the dough to a pastry board. Portion the dough using a cookie scoop. Roll into balls. Cover the dough pieces with plastic wrap or wax paper during the process to keep it from drying out.
Cut a 7-inch square from a heavy duty zip top freezer bag leaving one side folded & attached. Position the tortilla press on a sturdy surface, open the top & place the plastic over the base. Lift the plastic & place one piece of portioned dough in the center, then cover again. Press the maker closed, then lift & give the dough a 1/4 turn. Press again, then give it another 1/4 turn creating a bout a 4 1/4-inch even circle. Carefully peel away the top piece of plastic & invert the corn tortilla onto a parchment paper-lined quarter sheet pan. Repeat the process until all of the dough has been pressed. Stack the tortillas one on top of the other placing a small square of parchment paper between each.
Heat a well seasoned 8-inch cast iron skillet over Medium-High heat until smoking. Cook each corn tortilla 1 to 1 1/2 minutes per side. Transfer to & stack between damp paper towels. Repeat the process until all of the dough has been cooked. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Homemade Corn Tortillas
Homemade corn tortillas are not difficult to makes at all. One of the key fundamentals that will ensure a successful batch is to be certain to give the dough several 1/4 turns during the pressing procedure. This will aide in creating Homemade Double Corn Tortillas that are uniform in thickness allowing them to cook evenly.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Combine the masa harina, the yellow corn meal & the salt in a large bowl. Add the water.
1a
Ring the bowl sides several times with a dinner fork until a crumbly dough forms. Using your hands, press the dough together to form a mass & knead a few times.
No. 2
Transfer the dough to a pastry board.
No. 3
Portion the dough using a cookie scoop.
No. 4
Roll into balls. Cover the dough pieces with plastic wrap or wax paper during the process to keep it from drying out.
No. 5
Cut a 7-inch square from a heavy duty zip top freezer bag leaving one side folded & attached. Position the tortilla press on a sturdy surface, open the top & place the plastic over the base. Lift the plastic & place one piece of portioned dough in the center, then cover again. Press the maker closed, then lift & give the dough a 1/4 turn.
5a
Press again, then give it another 1/4 turn creating a bout a 4 1/4-inch even circle. Carefully peel away the top piece of plastic & invert the corn tortilla onto a parchment paper-lined quarter sheet pan. Repeat the process until all of the dough has been pressed. Stack the tortillas one on top of the other placing a small square of parchment paper between each.
No. 6
Heat a well seasoned 8-inch cast iron skillet over Medium-High heat until smoking. Cook each corn tortilla 1 to 1 1/2 minutes per side. Transfer to & stack between damp paper towels.
6a
Repeat the process until all of the dough has been cooked.
No. 7
Use as directed in specific recipe applications.
The Tune
“The Best Thing For You” June Christy
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