Quick and Easy Corn Tortillas
Quick and Easy Corn Tortillas

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Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, quick and easy corn tortillas. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

These homemade corn tortillas are so, so, so easy to make and the result is soft, warm, and full of incredible flavor! This recipe shows you step-by-step instructions of how to make corn tortillas. Although we enjoy my quick Mix-N-Pour Tortillas, enchiladas require corn tortillas in the our household but we had none.

Quick and Easy Corn Tortillas is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Quick and Easy Corn Tortillas is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have quick and easy corn tortillas using 3 ingredients and 7 steps. Here is how you cook it.

Materials for making of Quick and Easy Corn Tortillas:
  1. Take 2 1/4 cups masa harina (nixtamalized corn meal), plus extra for rolling out
  2. Prepare 1 tsp salt
  3. Take 1 1/2 cups hot water

I could not believe how easy it was to make corn tortillas at home. I made a little modification to a recipe I found at theKitchn.com. So much better then the ones you find at the store. These soft tortillas are quick, easy to make, vegan and gluten-free.

How to Process To Make Quick and Easy Corn Tortillas:
  1. Combine all the ingredients in a bowl
  2. Knead the dough until smooth, about 2 minutes. The dough should not be sticky, but also should not be too crumbly. Think the consistency of play dough.
  3. You can allow it to sit covered for half an hour for a better hydrated dough, or just move onto the tortilla making.
  4. Place a piece of parchment paper down on a clean, flat work surface. Sprinkle a handful of masa harina on the paper for each tortilla. Grab a fist sized ball of dough and place on paper.
  5. So, most recipes call for a tortilla press. I'm not making tortillas often enough to warrant the space or money spent on a tortilla pres. So find any object you can find the is approximately tortilla shaped and has a defined edge. Pictured is some cake thing I found at the local supermarket.
  6. Roll out the dough as thin as you can get it without breaking. This dough is pretty cool because if it does break you can just push together and it will patch right up. If you're have trouble, grab a patch of dough from the outside, sprinkle on some water and roll out the patch. Using cylindrical cutter push down to cut.
  7. Remove excess dough and cook this tortilla over medium heat in a cast iron pan (about two minutes per side). Once you get in the groove, the total cook time of four minutes should allow you to roll out a new tortilla just in time for the old one to come out of the pan.

Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah Directions. In a large bowl, combine flour and salt. Basically, flour tortillas are pretty darn easy to make. But the first time you attempt them, you will probably need to experiment just a bit to figure out the right temperature and cooking time based on your stove. I cook my tortillas on a big stainless steel griddle.

Do not fail to remember to practice the dishes over, to eat with family in your home. Attempt to contrast it with the recipe you have. Is it much better or less. Please blend it to make it taste better.

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