Corn Tortillas
Once you've enjoyed a warm, homemade corn tortilla, you might never go back to buying them in a bag! Look for masa harina in the baking aisle of your grocery store.
contains dairy
Ingredients
US
Metric
- 2 cups cornmeal (masa harina, instant)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 cups warm water
Make it lactose-friendly
- 2 tablespoons unsalted butter, room temperature → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash hands with soap and water.
- Measure the masa harina and salt into a large bowl. Cut the butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon. Add the water and mix with a wooden spoon or with your hands until a soft dough forms. Cover the dough with a clean cloth and let rest for 5 minutes.
- Divide the dough into 12 pieces and roll each piece into a ball.
- To keep the dough from sticking to the tortilla press, put a piece of plastic wrap (or a plastic bag) on the bottom surface of the press. Put a ball of dough in the center of the plastic. Then place another piece of plastic wrap on the top of the dough. Press the dough flat in the press.
- Pick up the tortilla with the plastic on both sides. Peel off one piece of plastic (which can be reused). Flip the tortilla off of the plastic onto a hot griddle. Cook for 1 to 2 minutes, until the bottom of the tortilla becomes golden. Flip the tortilla and press lightly with a spatula, which will make the tortilla puff slightly. Cook for one to two minutes more, until the tortilla appears to be done.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 56 |
|---|---|
| Protein | 1.0 g |
| Fat | 2.0 g |
| Carbs | 8.0 g |
| Fiber | 1.0 g |
| Sodium | 163 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)