Homemade corn tortillas
Source of Recipe
Southwest cookbook
Recipe Introduction
About 20 years ago, I occassionally had lunch at my friend Miquel's
house. He was born in the U.S. ,but his family was from Honduras.
For most meals, his grandmother made homemade tortillas. They were
very good (so much better than the store bought ones).
The other day, I was thinking about her tortillas and decided that
I would like to learn how to do them. I did some searching on the WWW
and came up with the simple recipe below. The main ingriedient was
easy to find at a large chain grocery. I did not have to go to Little
Cuba.
The directions on the package only called for water & the Masa meal.
I made them like this and they were pretty good (with butter on top).
I then made them like the recipe below and they were VERY good. I have
not used these tortillas as a wrap. I have only used them as a side of
bread.
List of Ingredients
Corn Tortillas
Serving Size : 12
* 1 1/2 cups Masa harina *
* 2 teaspoons Salt
* 2 teaspoons Vegetable shortening
* 1 1/4 cups WaterRecipe
In a medium bowl, stir together the masa harina and salt. In a small
saucepan over high heat, bring the lard of shortening and water to a
boil and stir until melted. Pour this liquid into the masa harina and
blend well with a fork or pastry blender. Knead on a lightly floured
board until smooth, about 5 minutes.
Divide the dough into 12 pieces and roll each into a ball about 1 inch
in diameter. Roll out the dough between pieces of parchment or waxed
paper until the dough is paper thin and about 6 inches in diameter.
Heat a large cast iron or other heavy skillet over high heat until
very hot. Remove a circle of dough from the paper and place it in the
hot skillet. Cook until brown on one side, about 30 seconds, turn and
brown the other side. Keep warm in a cloth towel. Repeat until all the
tortillas are made.
TORTILLA CHIPS
Cut tortilla into 8 wedges; set aside. Pour oil into a heavy saucepan
or skillet to a depth of 1 inch Over medium high heat, heat to a
temperature of 375 degrees F, or until a tortilla chips browns in 60
seconds.
Drop the tortilla wedges into the hot oil in batches and cook for 1 to
2 minutes, or until they turn golden. Drain on paper towels. Let cool
and store in airtight containers.
Source: Southwest Cookbook
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