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Basic Corn Tortillas |
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Serves: 12 Print this Recipe(Tortillas de Maiz) Category: Basic Dough Preparations Makes 12 (6-inch) corn tortillas Here you'll find how to press corn tortillas from fresh masa dough--or from fresh tortilla dough purchased from a tortilla factory--how to use a tortilla press, then how to bake the formed tortillas. Always put the dough between pieces of plastic or it will stick to the tortilla press. Stack the tortillas as they are baked to keep them warm and moist. When the tortillas are cool, put them in a plastic bag, and refrigerate up to 1 week. Reheat tortillas briefly in a hot dry skillet, or directly over a gas flame until warm and pliable, or reheat in a microwave oven. Tortilla press Plastic wrap Basic Corn Tortilla Dough 1. Form the dough into 12 equal balls, about golf ball size. Keep the dough lightly covered with plastic wrap while working, to prevent the dough from drying out. Heat a Mexican comal or medium skillet over medium-high heat. 2. Open the tortilla press, and place 1 piece of plastic on the bottom of the press. Put a ball of dough on the plastic and lay another piece of plastic on top of the dough. Lower the hinged lid quite firmly to form a round tortilla. Open the lid, and lift the tortilla with the plastic onto the palm of your hand. Carefully peel off the top piece of plastic. Pick up the tortilla from underneath, with the bottom piece of plastic still attached. Flip the tortilla over in your hand and peel off the bottom piece of plastic. 3. Lay the tortilla on the hot pan. Cook 20 to 30 seconds, or until the edges look dry. With a flexible spatula, flip the tortilla over, and cook about 1 minute. Turn again and cook 15 seconds. Put the hot tortilla between folds of a clean kitchen towel. Repeat to make 12 tortillas. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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