These light, fluffy cornmeal tortillas are perfect for burritos and enchiladas. The best part? You make them yourself!
Masa harina is the key to making authentic cornmeal tortillas, but it’s not easy to find abroad so I’ve found a great substitute in my home country- maize meal. These homemade ones will be just as delicious with your favorite Mexican dish
In this recipe, the cornmeal gives each tortilla a sweet toasty flavor and makes it easier for you to handle. The all-purpose flour also helps hold together by binding between ingredients so that there is no moistness in your hand when forming them!
Yellow or white cornmeal is a great alternative to a yellow ultrapure meal. The texture and flavor are almost identical, so use whichever you have available
Ingredients
To make the cornmeal tortillas, take 2 cups of harina (self-raising or all-purpose), add 1 teaspoon. Water, olive oil with salt
Instructions
- Mix the masa harina and salt until most of it is broken down. You may want to use a fork or whisk for this step, depending on what type you have at hand!
- The large bowl should look like crumbs by now with some larger pieces still intact but mostly smaller ones that are more finely divided into granules than before
- Gently mix the olive oil and hot water in a bowl until all of it has been absorbed. Then, using your hands or a spoon Patrick recommends this recipe to form what he calls “the perfect dough.” The goal here is that it’s not too sticky so you can’t do anything wrong! If either mixture seems dry add more sauce if needed but keep some pressure on while doing so because we don’t want hard pockets where there should be soft ones- meaning return often during the mixing process.
- It’s time to make your dough! Place the ball of dough inside a bowl and cover it with a clean kitchen towel or plastic wrap. Let this rest for 20 minutes, which will help ensure that all of those water molecules get absorbed into each little piece before we start working on them too much–and thus giving us great risen bread every single time as opposed to never having any success at rising whatsoever.
- Start to preheat the griddle, or if you are using a big nonstick skillet, you need to start by heating the cooking surface with some oil. This will help prevent food from sticking when we add it later on!
- Now you can press your corn tortillas, just like the real thing! All it takes is a few simple tools and ingredients. The first step of this recipe will be opening up one cup (or any size) Ziploc bag to lay flat inside so that we have two pieces: A bottom layer with no seams on its sides; And an upper section consisting only from straight cuts along both ends – leaving them open at the top as well Bottom part goes into Tortilla Press next time around.
- A grilled tortilla is a savory item that can be enjoyed by itself or as an ingredient in other dishes. To make the perfect one, follow these steps: first flatten out your favorite kind of bread with oil on both sides then fry it up until browned just like you want them!
- Once the cornmeal tortillas are cooked, remove them from heat and wrap them in a kitchen towel. Place inside an airtight container or Ziploc bag for storage until you are ready to eat breakfast!
- These soft, doughy corn tortillas are a great way to enjoy your favorite wrap. They’re easy and quick-they just need some time in an oven or on the stovetop! Make as many at once by continuing with step 2: continue cooking all of those that you didn’t finish before serving immediately; otherwise, store them individually wrapped for up ten days after baking (you’ll want one per day).
Note: Kneading dough is an art form that takes time to master. Over kneading can lead your bread identity away from its true self and create a tough, chewy texture in the finished product so just be sure not too rough!
Reheating your cornmeal tortillas
To make sure your tortillas are soft and warm, just place them in a microwave-safe bag or cover them with a clean damp kitchen towel. Heating for 15 seconds will do the trick! You can also heat it on a stovetop pan at 30second intervals – this helps soften without burning, unlike other methods that may lead to the toughness of ingredients such as frying which produces crunchy sounds but doesn’t melt into something succulent like our goal here would be if we were cooking Mexican Food.
Leftover tortillas are a great way to use up any extras you may have in your fridge. I like the idea of cutting them into wedges and placing on top my oven set at 180°C/350°F for 7-10 minutes until crisp! You could serve this with some favorite dip or sauce if desired too.
Why buy store-bought corn tortillas when you can make your own in under an hour? With just four ingredients, this recipe is simple and basic. The best part about making them yourself is the endless possibilities for flavor combinations!
Can I Use Something Else To Press My Cornmeal Tortilla?
If you don’t have a rolling pin, flatten the dough with an even weight like casserole dishes. Place inside two sheets of parchment paper and press down on both handles until they are completely flat against each other for 15 seconds or so before removing them from underneath your flattened ball (the one in between).
How Can My Cornmeal Tortillas Stay Warm?
The key to keeping your corn tortillas so warm before serving is placing them either inside a heated pan or wrapped in a kitchen towel with an enclosed gallon-sized Ziploc bag. Be sure that they are not too far away from any heat source as this may cause damage due to both its extreme temperature changes, but also because if left unchecked probably within 10 minutes will be ruined!
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