Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, quick and easy corn tortillas. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Quick and Easy Corn Tortillas is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Quick and Easy Corn Tortillas is something that I have loved my entire life. They’re fine and they look fantastic.
Making Homemade Corn Tortillas from scratch is EASY! They taste better than anything you can buy at the store. Nothing beats homemade tortillas made from scratch!
To begin with this recipe, we must prepare a few ingredients. You can have quick and easy corn tortillas using 3 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Quick and Easy Corn Tortillas:
- Get 2 1/4 cups masa harina (nixtamalized corn meal), plus extra for rolling out
- Get 1 tsp salt
- Make ready 1 1/2 cups hot water
I've updated this post with tips for the most common obstacles you'll encounter when making tortillas for the first time — plus some brand options if you're new to Masa. At this point, I recommend doing a quick texture-check of the tortilla. Corn tortillas are made with just two ingredients: masa harina and water. Here's how to make tortillas for the best-ever tacos!
Instructions to make Quick and Easy Corn Tortillas:
- Combine all the ingredients in a bowl
- Knead the dough until smooth, about 2 minutes. The dough should not be sticky, but also should not be too crumbly. Think the consistency of play dough.
- You can allow it to sit covered for half an hour for a better hydrated dough, or just move onto the tortilla making.
- Place a piece of parchment paper down on a clean, flat work surface. Sprinkle a handful of masa harina on the paper for each tortilla. Grab a fist sized ball of dough and place on paper.
- So, most recipes call for a tortilla press. I'm not making tortillas often enough to warrant the space or money spent on a tortilla pres. So find any object you can find the is approximately tortilla shaped and has a defined edge. Pictured is some cake thing I found at the local supermarket.
- Roll out the dough as thin as you can get it without breaking. This dough is pretty cool because if it does break you can just push together and it will patch right up. If you're have trouble, grab a patch of dough from the outside, sprinkle on some water and roll out the patch. Using cylindrical cutter push down to cut.
- Remove excess dough and cook this tortilla over medium heat in a cast iron pan (about two minutes per side). Once you get in the groove, the total cook time of four minutes should allow you to roll out a new tortilla just in time for the old one to come out of the pan.
Fresh corn tortillas, where have you been my whole life? They are chewy, savory, and crispy-edged in all the best possible ways. These really are so much better than the shelf stable tortillas you get at the store. They're definitely worth the extra effort It's amazing that after just three simple ingredients and a quick prep you'll feel pretty accomplished after you've got your stack of tortillas there waiting. Homemade corn tortillas are an art, much like pasta or bread.
So that’s going to wrap it up with this exceptional food quick and easy corn tortillas recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
