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Corn Tortillas
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Corn Tortillas
Recipe Amount:
10 6-inch Tortillas
Serving Size:
1 6-inch Tortilla
Sodium per Serving (mg):
1
This is a very simple recipe that takes time to get right. We all have to start somewhere and practice makes perfect. The tortillas above were made with blue corn masa. You can use yellow or white corn masa instead.
Ingredients
- 1-1/2 Cups Corn Flour Masa
- 1-1/4 Cups Water
Preparation
Step 1:
Mix both ingredients together to make the dough ball. Inspect the dough; if the dough cracks when squeezed, the dough is too dry and needs more water. Add 1 Tbl more water into the dough if necessary until the dough is the right consistency.
Step 2:
Heat a cast iron pan on medium high heat. While the pan heats up, take a piece of dough and roll into a sphere the size of a golf ball. Gently flatten into a disk and place the dough on a piece of plastic wrap on the tortilla press. Lay another piece of plastic wrap on top of the dough, so the dough is sandwiched between two plastic wraps. Press the tortilla press down to flatten the dough.
Step 3:
Peel the dough onto your hand and flip the tortilla with your hand onto the hot cast iron skillet. Cook for 30 seconds on one side and flip with a metal spatula for 20 seconds on the other side. The tortilla is done when the edges begin to turn upward.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
The first couple of tortillas usually fail horribly. Similar to the first tester pancake. Hang in there; learn from the first couple.
Estimated Nutritional Information:
Serving Size:
1 6-inch Tortilla
Calories (kCal):
62
Fat (g):
1
Cholesterol (mg):
0
Sugar (g):
0
Protein (g):
1
Fiber (g):
1
Sodium (mg):
1
Potassium (mg):
45
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