Corn tortilla, also known as tortilla de maize in Spanish, is a kind of a pancake made from cornflour dough. In the basic corn tortilla recipe, cornflour dough is kneaded with boiling water from which portions are ... More »
Pour the boiling water over the corn meal.
Let sit 10 minutes or more.
Mix salt and whole wheat flour.
Add enough flour to the corn meal mixture to make a kneadable dough.
Knead 5 to 10 minutes.
Let sit 5 minutes.
Pinch off a piece of dough the size of a golf ..
Mix masa flour with enough of the warm water to make dough hold together.
With your hands, shape dough into a ball.
Divide into 12 equal pieces, then roll each into a ball.
Place a square of wax paper or plastic wrap on bottom half of tortilla press; place a ..
Mix masa flour with enough warm water to make dough hold together well.
Using your hands, shape dough into a smooth ball.
Divide dough into 12 equal pieces, then roll each into a ball. (For small tortillas, divide dough into 24 equal pieces.) Tortilla press ..
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1. In a large bowl combine the Masa Harina, water, and salt and work with the hands until it holds together. Add more water if necessary.
2. Divide the dough into 12 balls and roll each one between sheets of wax paper to 6-inch rounds. Trim.
3. Heat a 6 or ..
Combine corn flour and water; mix with hands till dough is moist but holds its shape.
Add more water, if needed.
Divide dough into 12 balls.
Dampen dough slightly with water; press between sheets of waxed paper to 6-inch diameter, using a tortilla press or ..
Combine masa harina with water; mix with hands till dough is moist but holds its shape (add more water if needed).
Let stand 15 minutes.
Divide dough into 12 balls.
Dampen dough slightly with water.
Using a tortilla press or flat baking dish, press a ball of ..
Place the masa harina and the salt in a large bowl and add 1 cup of the water.
Work the water in with your hands, lightly kneading the dough with the heel of your hand for 3 to 5 minutes until the mixture is smooth.
Add more water if necessary.
The dough ..
1. Cut two 7-inch (18-cm) squares from heavy-duty plastic bag. Mix masa harina and 1 cup (250 mL) water in medium bowl. Add as much remaining water as needed, 1 tablespoon (15 mL) at a time, mixing with hand to form smooth stiff dough.
2. Test consistency of ..
In a bowl, mix masa flour with enough of the warm water to make dough hold together well.
Shape into a smooth ball.
Divide into 12 equal pieces for 6-inch tortillas or into 24 equal pieces for 4-inch tortillas, and roll each piece into a ball.
Cover with a ..
In a bowl, mix masa flour with enough of the warm water to make dough hold together well.
Shape into a smooth ball.
Divide into 12 equal pieces for 6-inch tortillas or into 24 equal pieces for 4-inch tortillas, and roll each piece into a ball.
Cover with a ..
1. In a large nonreactive soup pot or saucepan, warm 2 teaspoons of the corn oil over moderate heat. Add the onions and saute until soft and lightly colored, 3 to 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the tomatoes (no need to peel), ..
1 Mix the salt into the masa and make a well in the center. Pour about 1/2 cup water into the well. Mix, then continue adding water, a little at a time, until a very firm dough is formed. (I find mixing the dough at first with a spoon and finishing with my ..
Combine corn flour and water; mix well with hands until dough is moist but will hold its shape.
Add more water, if needed.
Divide dough into 12 balls.
Dampen slightly with water; press between sheets of waxed paper, using a tortilla press or flat baking ..
GETTING READY
1) In a bowl, combine corn meal and water.
2) Allow to stand for 30 minutes.
3) Season with mineral salt.
MAKING
4) Use an oiled skillet to cook the tortillas.
SERVING
5) Serve the tortillas with your choice of
GETTING READY
1) In your food processor, use METAL BLADE setting.
2) In the work bowl, add masa harina and corn germ. Process to cut the corn germ, into very small pieces.
3) Pour in water in a steady stream, while the machine is still running.
4) Form a ..
