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Homemade Tortilla Recipe with Corn Flour Blog

Make the dough: Combine the corn flour and salt in a medium bowl, then slowly add hot water while mixing. Mix until an even dough forms, then knead it with your hands for about three minutes, or until it is no longer sticky and soft to the touch. Rest the dough: Cover the dough and let it rest for about 20 minutes.

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Measure out 2 cups masa harina by spooning it into the measuring cup rather than scooping straight from the bag. Place in a medium wide, shallow bowl. Add 1/2 teaspoon kosher salt if using and stir to combine. Mix in the water. Heat 2 cups water until warm to the touch (about 100ºF).

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Place ball of dough between the plastic sheets and press: Open the tortilla press and lay one piece of plastic on the press. Place the masa ball in the center. Place another piece of plastic over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 4 to 5 inches.

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Many home cooks make the mistake of using water that isn't quite hot enough, relying, for example, on water from the hot tap. Not only is it dangerous to drink or cook with water from the hot tap given the potential for lead contamination, according to the EPA, but hot tap water probably isn't hot enough. The water should be boiling hot to lend.

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Preheat a large skillet or comal over medium-high heat. Take one dough ball and place it between 2 sheets of plastic wrap, wax paper, or parchment paper. (You can also use a gallon ziplock bag with the top and sides cut off.) Place in the center of a tortilla press and gently apply even pressure to flatten it out.

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If you're using vegetable oil, start with about 7/8 cup (200g) hot water. Add 1/4 cup (50g) oil to the remaining water and mix to combine. Add in all but a few tablespoons of the hot water (or all of the oil and water mixture, if using). Use a fork or a dough whisk to bring the dough together into a shaggy mass.

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Portion the dough. Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round. Press the dough balls. Place the dough ball between two pieces of plastic in a tortilla press.

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Preparation. 1. Whisk the masa harina and baking soda in a large bowl. Add 1½ cups warm tap water and stir until a soft dough forms (if the mixture won't form a soft ball of dough, add warm water.

How To Make Corn Tortillas from Scratch Recipe Kitchn

Directions: -In a large bowl, combine 3 cups of corn flour with baking soda and mix together. -Add 4 1/2 cups of water and mix together with your hands until combined. -Add final 1/2 cup of water slowly, mixing thoroughly with hands until fully incorporated. -Pre-heat three or more nonstick skillets on high/medium high.

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Continue to work the dough for at least 2 minutes until you have a smooth, soft dough. If the dough seems too dry, add 1 tablespoon of water at a time until you get a smooth, but not sticky, consistency. Create 1.5 - 2″ diameter balls of dough for 6″ or 8″ press, respectively. Roll in your hands until smooth.

Fresh Corn Tortillas recipe

To bake flour tortillas: Preheat comal to 400 F. When comal is hot, lightly coat surface with vegetable oil using a wad of paper towel, or lightly coat with cooking oil spray. Place a tortilla on.

How To Make Corn Tortillas from Scratch Recipe Kitchn

Place dough ball on top of the plastic (on tortilla press), fold the other side of the plastic over to fully cover the dough, and smoosh it into a tortilla! Place on a flat griddle (comal), and cook for about 1 minute on the first side, and 1 minute on the other. Finally flip tortilla again for another 30 seconds.

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Place the tortilla on the griddle and cook for about 30 -40 seconds. The edge will begin to dry out. Turn over and continue to cook for about 40-45 seconds. Turn your corn tortilla over again and cook for another 15 seconds. The cooking time is about 1:45 minutes in total. Cook until the tortilla begins to puff.

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Divide the dough into 12 - 15 equally sized balls (about 1 ½ oz/45 g), place on a plate, and cover with plastic wrap. Let rest for 30 minutes at room temperature. Heat a cast iron skillet or pan over medium/low heat. Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle.

How to Make Corn Tortillas (Tortillas de Maíz)

Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.) Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.

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When forming the dough into balls to flatten in the tortilla press, keep a bowl of water at your side. The dough should feel like Play-Doh and be easy to form into a smooth ball, but if it becomes sticky and hard to handle while rolling, dip your hands in the water before continuing. 3) Reuse plastic bags for pressing.