How to Make Mexican Corn and Flour Tortillas

4 Sep

Tortillas – Cook ‘Em Up & Serve ‘Em Fresh

Flour Tortilla

Corn and flour tortillas are incredibly easy to make. Once you’ve had homemade, you’ll feel like you’ve entered a new food galaxy. Don’t get me wrong – I use the store-bought brands and most of them are quite good. But when I have a few minutes and really want to impress myself (and our guests), then it’s time to get out the comal, which is really just a cast iron griddle.In fact, both corn and flour tortillas take only a few seconds from mixing the simple ingredients to serving. There are a ton of things you can do with them, too – from enchiladas and taquitos to loaded burritos

So, let’s fire things up and whip out a batch! You can’t mess ’em up, I promise.

Corn Tortillas Recipe

From the Aztecs to Your Table

Is there anyone here who doesn’t want to dive into a big bowl of tortilla chips – right this minute? Those little darlings had to start somewhere – with a corn base, of course. Masa harina is the corn flour used (more about that below) and not to be confused with cornmeal.

Corn tortillas originated in the southern regions of Mexico. The soil is poor, but that’s where the corn fields thrive. In ancient times, the Mayans and Aztecs worshipped corn, before the Spanish conquistadors arrived, of course.

Corn Tortillas
2 cups masa harina
Dash of salt (that’s a pinch or so)
1 cup warm water (more or less)

This will make about twelve 6-inch corn tortillas.
-Combine the masa harina and salt in a bowl. Slowly add just enough water to form a dough. If it’s too crumbly, just add more water. Too gooey, add more masa harina.
-Knead in the bowl for about 3 minutes as it firms up.
-Cover and let rest for about one hour.
-Separate and round out dough to about the size of golf balls (adjust for size as desired).
-Place between two pieces of plastic wrap.
-Roll out by hand or place in a tortilla press.

Heat up the griddle (ungreased and use med-high). Remove the tortilla from the wrap and add. Let it start to brown up on one side before turning (about 60 seconds). Flip and cook. Stack the tortillas in a clean dish towel until the batch is ready to serve.

That’s all there is to it!

Try a good old cast iron griddle and you can’t go wrong. Here’s what I use.

Flour Tortilla Recipe featured in Cookie On-Line Magazine

Cookie magazine selected this flour tortilla recipe for its special section called “Jenny’s Report Cards.” Needless to say, we’re very pleased. Thanks, Cookie!

Fish Tacos on Homemade Tortillas

Flour Tortillas Recipe

Melt in Your Mouth Mexican Bread

Flour Tortillas are the “bread” of Mexico, but they haven’t been around as long as the corn version. Wheat is only grown in northern Mexico, originating in Sonora, so it’s only natural that this staple has easily crossed the border – aren’t we lucky?

Skilled Mexican cooks pop these out by hand, but a rolling pin is easier for most of us. You might run across a palote, too. It’s a thick dowel used for flattening the dough and makes the whole process officially “Mexican.”

One last thing – a press is not used for flour tortillas – just corn. Place the dough ball on a floured board and work it, baby, work it.

Flour Tortilla Recipe
Makes about 12-16 eight-inch tortillas

3 cups all-purpose flour (plus extra for flouring the board)
1/3 cup shortening (or vegetable oil with extra for coating)
1 teaspoon salt
3/4 – 1 cup warm water

Combine flour and salt. Add vegetable oil and mix lightly. Begin adding the warm (not hot) water and knead until you have a soft dough. Divide into equal pieces of 12-16 balls. Give the balls a light coating of additional vegetable oil. Cover and let rest for 15 minutes.

Roll out each ball on a floured surface. Use wax paper or plastic wrap in between each tortilla and stack for cooking. Preheat an ungreased griddle. Add tortilla and cook until it begins to puff with a few browning spots on the bottom. Flip and press down to release the air pockets. Cook for about 1 minute. Remove and serve.

Keep tortillas warm by wrapping in cloth. Can also be kept warm in the oven, reheated in the microwave or use a tortilla warming basket.

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(¸.•´ (¸.•` ¤ Here’s a variation with more details.

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One Response to “How to Make Mexican Corn and Flour Tortillas”

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  1. Are Corn Tortillas Gluten Free Offered in Restaurant and Supermarket? | diet and health - 14/10/2011

    […] berat badanCornCamping Recipes Ideas EasyA Healthy Recipe For Sweet PotatoesCasa Chapala : DiningOutHow to Make Mexican Corn and Flour Tortillas #header { […]

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