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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: Contemporary Home made Corn Tortillas are a fast and simple method to dramatically elevate dinner! They’re satisfyingly thicker than store-bought corn tortillas, giving your tacos, burritos, quesadillas, and enchiladas deliciously deep corn taste and hearty texture that stands as much as spicy, savory meat and juicy salsa. The stunning charred spots add a contact of irresistible smokiness.

• Home made Corn Tortillas are preservative-free, not like many industrial manufacturers.
• You don’t want any particular tools to make these home made tortillas—solely a rolling pin and a skillet!

I don’t suppose I had a corn tortilla till I used to be 25 and had moved to america. They simply weren’t out there in Eire years in the past. However as of late,  I simply love tacos, and I’m all about this recipe proper now! Once you find out how simple it’s to make your individual tortillas and the way our model is much superior to packaged, you’ll be excited to take a look at our different better-from-scratch recipes like Home made Phyllo Dough Recipe, Learn how to Make 9 Home made Pasta Shapes, Home made Dumpling Wrappers, 5-Minute Pizza Sauce, and 15-Minute Pizza Dough Recipe.

Desk of Contents

What are Home made Corn Tortillas?

• Home made Corn Tortillas are a flatbread historically made with masa harina, salt, and water. On this recipe, we added wheat flour and olive oil to make the dough simpler to work with.
• The dough is rolled out into tortillas which can be cooked in a sizzling skillet.
• The indigenous folks of Mexico and Central America first grew corn (maize) roughly 9,000 years in the past. It’s believed that the Aztecs and Mayans developed a method to prepare dinner corn in an alkaline resolution. This alkalized corn is floor to make masa harina.

Key Components and Why

• Masa harina

  • Masa harina (“dough flour”), a staple in Latin American cooking, is the first ingredient used to make corn tortillas.
  • It’s comprised of floor hominy—discipline corn kernels cooked in slaked lime, floor up, dried, and floor once more. This course of, known as nixtamalization, offers corn an enhanced, barely nutty taste, improves its dietary content material, and loosens the hulls to allow them to be eliminated earlier than grinding.
  • Masa harina has a fantastic, flour-like texture.
  • Word that as a result of masa harina is comprised of nixtamalized corn, it’s a totally different product than cornmeal, which is solely dried, floor corn.

• All-purpose flour

  • All-purpose flour provides gluten, making the dough extra pliable, simpler to work with, and fewer crumbly.
  • The flour offers the tortillas slight chewiness.
  • As well as, wheat flour is inexpensive than masa harina, making this a extra economical recipe than one with solely masa harina.

• Salt (optionally available)

  • Salt enhances the flavour of the home made tortillas and aids in strengthening the dough’s gluten community, rising its elasticity.
  • It’s optionally available so you’ll be able to omit it per your desire.

• Olive oil

  • Whereas not a conventional ingredient, olive oil offers the dough extra moisture and elasticity, making it much less crumbly and simpler to roll out. To not point out a extremely good taste.

• Very heat water

  • Utilizing very heat water (100°F/38°C) breaks down the starches within the masa harina, yielding a extra hydrated, workable dough.
  • The nice and cozy water accelerates gluten formation, enhancing the tortillas’ texture.

Learn how to Make Home made Corn Tortillas

• Combine dry substances with oil: Mix flour, masa harina, and salt, and blend in olive oil till evenly mixed. You need to use your fingers to work the olive oil into the dry substances.
• End making dough: Add the water and stir till the dough comes collectively. If the dough is extraordinarily dry and crumbly, slowly add a teaspoon of water at a time.
• Relaxation the dough: Divide into 12 balls of dough. Cowl them with plastic wrap and allow them to relaxation at room temperature for half-hour.
• Put together the tortillas: Preheat the pan whereas rolling out the dough balls into 6-inch circles.
• Cook dinner the tortillas: Cook dinner for 30-45 seconds on either side. Flip the tortilla to prepare dinner the primary aspect for just a few extra seconds to puff it up. Make sure you cowl the completed tortillas with a clear kitchen towel when you end cooking off the remaining.

Can I Make Home made Corn Tortillas in Advance?

Sure, you may make Home made Corn Tortillas upfront.

To make the dough and refrigerate or freeze:

• Roll the dough into 6-inch tortillas, then stack them separated by parchment paper.
• Wrap the stack nicely in plastic wrap or place the stacked raw tortillas in an hermetic container.
• Refrigerate raw corn tortillas for as much as two days or freeze for as much as three months. Word: it’s preferable to refrigerate raw corn tortillas. Frozen and thawed raw tortillas may flip crumbly.

To prepare dinner tortillas forward of time:

• On the kitchen counter: You possibly can prepare dinner home made corn tortillas forward, wrap them in a clear tea towel, and preserve them at room temperature for as much as two hours.
• Within the fridge: For extra prolonged storage, separate the tortillas with parchment paper, wrap them nicely in plastic, or place them in an hermetic container and preserve them within the fridge for as much as 5 days. Reheat briefly on a sizzling skillet.
• Within the freezer: You possibly can freeze well-wrapped cooked corn tortillas for as much as 4 weeks. Defrost for an hour and reheat briefly on a sizzling skillet.

Learn how to Retailer Home made Corn Tortillas

• Put fully cooled leftover tortillas in a bread bag or ziplock bag. Refrigerate for as much as 5 days or freeze for as much as 4 weeks.
• Defrost on the counter for an hour earlier than reheating briefly on a sizzling skillet.

FAQs

• Can I make these corn tortillas gluten-free with 100% masa harina?

Sure, you may make these corn tortillas gluten-free with solely masa harina.

• • For each 2 cups (10oz/284g) of masa harina, use 1 ½ cups (12oz/360ml) to 2 cups (16oz/480ml) of HOT water. Sizzling water is crucial in gelatinizing the starches and binding masa harina collectively.
  • Add a pinch of salt to the masa harina, then progressively add sizzling water till you get a agency, barely elastic dough. Cowl and let the dough relaxation for half-hour to an hour.
  • Then divide the dough into 12 to fifteen equal-sized balls (roughly 45g every). From right here, you’ll be able to roll out every between two items of parchment paper then prepare dinner it on the new pan, or use a tortilla press and observe the producer’s directions.

• Can I exploit blue masa harina on this recipe?

  • Sure, you should use blue masa harina, which is comprised of blue corn (maiz azul), to make corn tortillas.
  • Tortillas made with blue masa harina have an earthier, barely nuttier style than these made with white or yellow masa harina.

• How do I preserve my tortillas from cracking?

  • Make sure you relaxation your dough in order that it’s sufficiently hydrated. Relaxation the dough on the counter for at the least half-hour in order that the water and oil distribute all through the dough.
  • Make certain that your dough is the appropriate consistency. It ought to be clean and pliable however not sticky. Add in a teaspoon of water in case your dough is simply too dry.
  • Hold the dough coated if you’re not working with it.
  • Press across the fringe of your tortillas after they’re rolled out and earlier than cooking to forestall cracking.

• How do I be certain that my tortillas aren’t powerful?

  • Utilizing an excessive amount of water can yield powerful tortillas. In case your dough is dry, add extra water very progressively, a teaspoon at a time, simply till the dough is pliable.
  • Be certain your pan is sizzling sufficient. Cooking your tortillas too lengthy at a low temperature will make them powerful.

Gemma’s Professional Chef Ideas

• Masa harina might be crumbly and troublesome to work with, so this recipe makes use of a combination of masa harina and wheat flour for softness and pliability.
• Be certain to not overcook these tortillas, or they’ll develop into stiff and crunchy. I set a 30-second timer for either side as I prepare dinner them.
• I give them that final third flip for the third time to get the tortilla to puff up. Give it a attempt!
• You possibly can simply double or triple this recipe for a crowd. Roll them out along with your youngsters–George completely liked making these tortillas with me!
• Greatest to roll or press these tortillas to six inches. If they’re smaller, they is perhaps too thick to eat.
• Check out my Home made Bitter Cream and Mozzarella Cheese on your tacos, you’ll be grand!

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