Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Homemade Corn Tortillas

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Homemade Corn Tortillas Empty Homemade Corn Tortillas

    Post by Lobo Mon 11 Jan 2016, 11:34 pm

    Homemade Corn Tortillas Img2l
    Homemade Corn Tortillas
    Homemade Corn Tortillas Translucent
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 24
    Purchased corn tortillas may be convenient, but they can’t match the aroma or flavor of the homemade variety. Masa harina, a finely ground flour made from corn treated with an alkaline solution, can be found at most well-stocked grocery stores as well as any market specializing in Latin American products.






    • 13

    Ingredients:


    • 3 cups (12 oz./375 g) masa harina
    • 1/2 tsp. salt
    • 1/4 cup (2 fl. oz./60 ml) vegetable oil
    • 2 cups (16 fl. oz./500 ml) hot water

    Directions:

    In a large bowl, stir together the masa harina and salt. Stir in the vegetable oil, then slowly stir in the hot water until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes. Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes or up to 3 hours.

    Divide the dough into about 24 balls, about 2 1/2 oz. (75 g) each. Use scissors to cut along the seams of a resealable plastic bag to cut it in half. Place half of the bag on the bottom of a tortilla press and place a ball of dough in the center. Top the dough with the remaining half of the plastic bag and close the press to form a tortilla. Peel the tortilla from the plastic wrap and set aside. Repeat to form tortillas with the remaining balls.

    Using a griddle, tortilla comal or cast-iron fry pan over medium-high heat, cook 1 of the tortillas until lightly browned on the bottom, 1 to 2 minutes. Flip the tortilla and continue cooking until the second side is lightly browned, about 1 minute more. Wrap the tortilla in a towel while you continue cooking the remaining tortillas. Makes about 24 tortillas.

    Williams-Sonoma Test Kitchen

      Current date/time is Thu 28 Mar 2024, 3:14 pm