How to Make Corn Tortillas
Combine masa and water in a large bowl., Mix until a smooth, but not dry or sticky, dough forms., Using a tablespoon scoop, measure out a heaping tablespoon of dough for each tortilla., Placing dough between two pieces of wax paper. , Roll until...
Step-by-Step Guide
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Step 1: Combine masa and water in a large bowl.
Combine water a little at a time so that the dough is nice and even. , You may need to add a bit more water or a bit more masa.
Your uncooked dough should have the consistency of Play-Doh: firm and springy but not too dry. , Corn tortillas are usually made smaller than flour tortillas. ,, It should be fairly thin, but the thickness is a matter of taste.
If the dough tears, simply roll it back up and try again.
After a few, you'll get a feel for how thick to roll them.
You can use a tortilla press, but if you have a tortilla press, you probably already know how to make corn tortillas.
Some very skilled tortilla-makers can press the dough out thin enough with their hands, but it is easier for beginners to use a rolling pin and place the dough between sheets of wax paper. , If desired, brush both sides of uncooked tortilla with a small amount of vegetable oil before stacking. , Cast-iron pans work best, as they distribute heat evenly and quickly. , The surface of the tortilla will look slightly dry.
Taste the first tortilla to see if you would prefer it cooked slightly more or less.
Alternately, cook the tortilla for 90 seconds on one side to develop a slightly charred surface.
Then flip the tortilla over onto its other side, cooking for 15 seconds before removing from heat. , -
Step 2: Mix until a smooth
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Step 3: but not dry or sticky
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Step 4: dough forms.
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Step 5: Using a tablespoon scoop
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Step 6: measure out a heaping tablespoon of dough for each tortilla.
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Step 7: Placing dough between two pieces of wax paper.
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Step 8: Roll until dough is a rough circle
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Step 9: 6 inches in diameter.
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Step 10: Stack them up between pieces of wax paper.
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Step 11: Heat a nonstick skillet over medium-high heat.
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Step 12: Place tortilla on the skillet and cook for 30-60 seconds on each side.
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Step 13: Place cooked tortillas between two clean dish towels to keep them moist until ready to eat.
Detailed Guide
Combine water a little at a time so that the dough is nice and even. , You may need to add a bit more water or a bit more masa.
Your uncooked dough should have the consistency of Play-Doh: firm and springy but not too dry. , Corn tortillas are usually made smaller than flour tortillas. ,, It should be fairly thin, but the thickness is a matter of taste.
If the dough tears, simply roll it back up and try again.
After a few, you'll get a feel for how thick to roll them.
You can use a tortilla press, but if you have a tortilla press, you probably already know how to make corn tortillas.
Some very skilled tortilla-makers can press the dough out thin enough with their hands, but it is easier for beginners to use a rolling pin and place the dough between sheets of wax paper. , If desired, brush both sides of uncooked tortilla with a small amount of vegetable oil before stacking. , Cast-iron pans work best, as they distribute heat evenly and quickly. , The surface of the tortilla will look slightly dry.
Taste the first tortilla to see if you would prefer it cooked slightly more or less.
Alternately, cook the tortilla for 90 seconds on one side to develop a slightly charred surface.
Then flip the tortilla over onto its other side, cooking for 15 seconds before removing from heat. ,
About the Author
Sarah Edwards
A passionate writer with expertise in creative arts topics. Loves sharing practical knowledge.
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