It's easy to find in most grocery stores or online. The only ingredient you have to buy for homemade corn tortillas is a specially-formulated corn flour called Masa Harina. Just wait until you try these steamy fresh homemade corn tortillas! They are SO much better than the ones you buy at the store. Here's a Complete guide with everything you need to know. Remove to a baking sheet lined with paper towels and lightly season with salt.Making homemade corn tortillas is way easier and more fun than you might think, and they are likely to be the best corn tortillas you've ever tasted. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. The tortilla should be lightly toasted and little air pockets forming. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. Start working on pressing the next tortilla. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Heat a cast-iron griddle or a large nonstick skillet on high heat. Gently close the press and press down, until the dough has spread to 6-inches in diameter. Place another piece of waxed paper over the masa ball. Open the tortilla press and lay one piece of waxed paper on the press. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Place a little water on the hands and form the dough into golf ball-size balls. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.ĭivide the dough into 12 even pieces. In a mixing bowl, combine the flour and salt.
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