Fresh Corn Tortillas |
|
-makes 10-12
|
Homemade tortillas are really one of life's simplest pleasures. There is nothing quite like a freshly-made soft, golden tortilla wrapped around your favorite filling. Did you know that corn tortillas are really easy to make - all you need is Masa Harina, salt, hot water, and some patience. And once you've had them fresh, you'll never go back to store-bought ones.
Ingredients for Corn Tortillas
2 cups Masa Harina
2 cups hot water, plus more if necessary 1/2 teaspoon sea salt |
Recipe
1. In a large bowl, mix together masa harina and salt. Pour 2 cups of hot water into the dough and mix using a spoon until you get a ball. Use your hand to knead the dough for a few minutes until smooth. The dough should be soft and springy like fresh play dough. If dry, add a little more water and continue kneading until you get the right texture.
2. Cover the bowl with a damp cloth and let it rest for about an hour.
3. Heat a griddle or heavy frying pan on medium flame for about 5 minutes. In the meantime, split the dough into golf ball sized pieces and make smooth round balls by rolling them in between your palms. Cover the balls with a damp cloth while rolling one ball at a time.
4. If using the tortilla press, place one ball in the centre of the press (lined with plastic wrap or baking paper on both sides) and press until flat. Alternatively, place the dough ball in-between two large ziplock bags and roll into thin circles using a rolling pin.
5. Gently remove the flattened tortilla and cook on the pan for about 30-40 seconds, until brown spots appear.
6. Flip the tortilla over and cook on the other side for 30-40 seconds. You may use a rubber spatula to gently press on the tortilla so it puffs up.
7. Remove the tortilla from the pan and place it covered in a tea towel.
8. Use the rest of your dough to make tortillas the same way and stack them covered in the tea towel. This is where the magic happens. Your tortillas may look dry initially but when you let them rest together in their own steam, they magically turn into soft, golden flatbreads that will make you hate pre-packaged tortillas forever!
Note: Masa Harina is nixtamalized corn which means the corn has been treated with lime. The process make it easier to grind, increases its nutritional value and makes it more delicious. Plain corn flour should not be used to make corn tortillas.
2. Cover the bowl with a damp cloth and let it rest for about an hour.
3. Heat a griddle or heavy frying pan on medium flame for about 5 minutes. In the meantime, split the dough into golf ball sized pieces and make smooth round balls by rolling them in between your palms. Cover the balls with a damp cloth while rolling one ball at a time.
4. If using the tortilla press, place one ball in the centre of the press (lined with plastic wrap or baking paper on both sides) and press until flat. Alternatively, place the dough ball in-between two large ziplock bags and roll into thin circles using a rolling pin.
5. Gently remove the flattened tortilla and cook on the pan for about 30-40 seconds, until brown spots appear.
6. Flip the tortilla over and cook on the other side for 30-40 seconds. You may use a rubber spatula to gently press on the tortilla so it puffs up.
7. Remove the tortilla from the pan and place it covered in a tea towel.
8. Use the rest of your dough to make tortillas the same way and stack them covered in the tea towel. This is where the magic happens. Your tortillas may look dry initially but when you let them rest together in their own steam, they magically turn into soft, golden flatbreads that will make you hate pre-packaged tortillas forever!
Note: Masa Harina is nixtamalized corn which means the corn has been treated with lime. The process make it easier to grind, increases its nutritional value and makes it more delicious. Plain corn flour should not be used to make corn tortillas.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.
