HOMEMADE CORN TORTILLAS
Made with yellow cornmeal or maize meal, these Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. Really easy to make and so much better homemade.
Provided by The Gardening Foodie
Categories Breakfast / Snack Snack
Time 20m
Number Of Ingredients 5
Steps:
- In a bowl, mix together the flour, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal.
- Pour the hot water into the flour and oil mixture and mix together until a soft dough forms. SEE NOTE 2
- Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes SEE NOTE 3
- Divide into 8 to 10 equal portions and roll out the dough into disks.
- Cook the tortillas on a heavy based or cast iron pan for about 30 seconds on each side.
- Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.
- Serve warm or reheat leftovers SEE NOTE 4
CORNMEAL TORTILLAS RECIPE - (3.8/5)
Provided by á-39535
Number Of Ingredients 5
Steps:
- 1.In a bowl, combine the cornmeal, flour and salt. Cut in shortening with a pastry cutter or knife and fork. Add water and stir with a fork until mixture leaves the sides of the bowl. It may be necessary to add 1 to 2 tablespoons more water. 2.When a ball is formed, turn out onto a lightly floured, cloth-covered board, and knead dough several times. Roll bits of dough into small balls about 1 1/2-inches in diameter. Let dough stand 15 minutes. Roll each into a 6-inch circle. 3.Place on ungreased, non-stick baking sheets and bake at 350°F (175°C) for about 15 minutes.
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