samedi 25 octobre 2014

Corn tortillas

In Spanish, masa harina literally means “dough flour,” but many people use it specifically to refer to a type of coarse meal made from corn which has been subjected to the nixtamalization process. This specially treated corn is used to make tortillas, fillings for tamales, and a variety of other traditional Mexican foods. If you live in a region with a Mexican grocery, you can probably find masa harina there, and some larger markets also carry this food product.

How to make corn tortillas on video, click here

Makes 1 dozen 5- to 6-inch tortillas
  • 2 cups masa harina
  • ½ teaspoon salt
  • 1¼ cups warm water, or more as needed
  1. Heat a dry griddle or heavy skillet over medium heat.
  2. In a large bowl, mix the ingrédients with a sturdy spoon or your hands until the dough is smooth and from a ball, the dough should be quite moist, but hold its shape.
  3. Add a little more water or masa harina, if needed, to achieve the proper consistency.
  4. Form the dough into twelve balls 1½ inches diameter.
  5. Cover the balls with plastic wrap to keep them from drying out.
  6. Place one ball of dough between the two sheets of plastic sold with the tortilla press, or use plastic sandwich bags.
  7. Press the ball in the tortilla press until it is flattened to the desired thickness, generally about one-eight inch.
  8. Carefully pull the plastic from the round of dough, and lay the dough on the hot griddle or skillet.
  9. Cook the tortilla for 30 seconds, flip it, and cook it for 1 minute the other side, then flip it back over to cook about 30 seconds longer on the first side.
  10. The tortilla will be speckled with brown flecks.
  11. Cover the cooked tortillas with foil to keep them warm while you shape and cook the remaining balls of dough.
  12. Serve the tortillas warm in a napkin-lined basket with butter or salsa, or reserve them for another use.