Corn Tortillas

Corn Tortillas
Budget-friendly recipe
363

For a serving of vegetables, fill one tortilla with ¼ cup cooked vegetables and ¼ cup Pico de Gallo.

Ingredients

What You'll Need

  • Measuring cup
  • Large bowl
  • Plastic wrap
  • Griddle or medium pan
  • Plate or basket with a cover
  • Tortilla press or rolling pin

Directions

  1. Place masa harina and water in a large bowl. Mix with your hands until a soft dough is formed. Add a little more water if the dough is dry or cracks. Add a little more masa harina if the dough is sticky.
  2. Knead dough about 3 minutes. Form 12 balls of equal size. As you form each ball, cover with plastic wrap to keep it moist.
  3. Place one ball between 2 baggies or 2 sheets of plastic wrap. Using a tortilla press, flatten the ball to form a 6-inch circle or use a rolling pin to roll out the circle.
  4. Repeat step 3, reusing the 2 baggies or 2 sheets of plastic wrap, until 12 tortillas are formed. As you press each tortilla, cover with plastic wrap to keep it moist.
  5. Heat a griddle or heavy pan over medium heat until hot. Cook each tortilla 30 seconds on one side. Turn over and cook 1 minute. Turn over again and cook 30 seconds longer.
  6. Place cooked tortillas on a plate or in a basket and cover.

Nutrition Info and more

Serving size:
2
Total calories:
139
Total fat:
1 g
Saturated fat:
0 g
Carbohydrates:
29 g
Protein:
4 g
Fiber:
4 g
Sodium:
3 mg
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