|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 4g||13%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The idea of preparing homemade tortillas may seem a little overwhelming at first, but you will quickly realize that making your homemade tortillas is not all that difficult. Plus, the results are far superior to the thin, dry tortillas you will find packaged in the grocery stores. Fresh is best and once you try this, it may be impossible to go back to the store-bought ones.
This recipe for homemade corn tortillas uses only three ingredients: water, baking powder, and masa harina, a special cornmeal treated with lime. Find masa in the international food section of many supermarkets, or at a Hispanic food market. Homemade corn tortillas are great for those following a gluten-free diet, too.
2 cups masa harina
1 1/3 cups warm water
1/4 tsp baking powder
Gather the ingredients.
Place masa harina in a large bowl. Sprinkle in baking powder, and use a fork to toss mixture together well.
Add warm water to masa.
Use a spoon or fork to begin mixing water into masa harina mixture until mixture becomes too thick to continue mixing with a utensil. Then, use your hands to mix and knead dough several times until it forms into a soft ball.
Divide dough into 12 portions by tearing off a small portion of dough, rolling it between palms until you formed into a ball about the size of a golf ball.
Place rolled ball of dough on a baking sheet or pan while you roll remaining dough, and cover with a damp towel or plastic wrap to keep dough from drying out. Repeat this process until you have used all of the masa.
Place a cast iron skillet over medium heat.
While pan is heating, begin rolling out your first tortilla. A tortilla press will make things faster, but you can easily roll out the tortillas by hand: collect two large plastic sandwich bags and lay them flat. Place one of the rolled dough balls on the middle of one of the sandwich bags, and cover with another.
Place a large, round, flat surface on top of the top plastic bag, such as a cake pan or round dish. Press dough into a flat circle of 6-inch diameter.
Peel pressed tortilla from plastic bags, and place in hot cast-iron skillet. Cook tortilla for 45 seconds to one minute on each side, until no longer doughy.
Place cooked tortilla on a plate and cover with a damp towel to keep from drying out. Carefully continue process to cook remaining tortillas.