Corn Tortillas

Nothing beats the fresh, earthy aroma of homemade corn tortillas wafting through the kitchen. This simple recipe transforms basic corn flour mix and warm water into soft, pliable discs that are perfect for tacos, enchiladas, or just snacking on with a little salt. The key is using warm water to hydrate the corn properly, resulting in a tender texture that holds up well when cooked. These tortillas are incredibly versatile, serving as the perfect vessel for your favorite fillings or as a crunchy side dish. Making them from scratch is easier than you think and yields a superior taste and texture compared to store-bought varieties. They are naturally vegan and gluten-free, making them an inclusive choice for any meal. Enjoy them warm, straight off the skillet, for the best experience.

Cuisine: Mexican

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 261.6

Dietary: Vegan, Vegetarian

Description

Nothing beats the fresh, earthy aroma of homemade corn tortillas wafting through the kitchen. This simple recipe transforms basic corn flour mix and warm water into soft, pliable discs that are perfect for tacos, enchiladas, or just snacking on with a little salt. The key is using warm water to hydrate the corn properly, resulting in a tender texture that holds up well when cooked. These tortillas are incredibly versatile, serving as the perfect vessel for your favorite fillings or as a crunchy side dish. Making them from scratch is easier than you think and yields a superior taste and texture compared to store-bought varieties. They are naturally vegan and gluten-free, making them an inclusive choice for any meal. Enjoy them warm, straight off the skillet, for the best experience.

Ingredients

2 cup Corn Flour Tortilla Mix, *
1 1/4 cup Water; Warm

Directions

1
In a large bowl, combine the corn flour tortilla mix and warm water.
2
Mix with your hands until the dough comes together and cleans the sides of the bowl, adding 1 to 2 teaspoons more water if necessary.
3
Cover the dough with a damp towel and let it rest for 10 minutes.
4
Divide the dough into 12 equal portions and roll each into a smooth 1-inch ball.
5
Place one dough ball between two squares of waxed paper.
6
Using a rolling pin, roll the dough into a thin 6-inch circle.
7
Heat an ungreased skillet or griddle over medium-high heat until hot.
8
Peel off the top square of waxed paper and carefully place the tortilla onto the hot skillet, leaving the bottom paper on for now.
9
Cook for about 30 seconds, then carefully remove the remaining waxed paper.
10
Continue cooking until the edges look dry and the bottom has light spots, about 1 minute.
11
Flip the tortilla and cook the other side for about 2 minutes until dry and slightly puffed.
12
Transfer the cooked tortilla to a stack, placing a piece of waxed paper between each tortilla.
13
Cover the stack with a damp towel to keep them soft and pliable while you cook the rest.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 261.6kcal

% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.9g10%
Cholesterol 0.0mg0%
Sodium 399.6mg17%
Total Carbohydrate 34.7g12%
Dietary Fiber 2.4g10%
Sugars 0.5g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, tortillas, mexican, homemade, vegan, gluten-free, flour, dough, skillet, tacos, fresh, easy, traditional, cornmeal, wrap, side dish, authentic, staple, griddle, soft

Read it online: https://www.chefs-mate.com/recipe/corn-tortillas-2/