Best Almost From Scratch Corn Tortillas Recipes

What are Almost from Scratch Corn Tortillas Recipes?

Almost from scratch corn tortilla recipes are a popular method of creating fresh and delicious corn tortillas without having to start completely from scratch. These recipes often use store-bought masa harina, a type of corn flour made from dried corn that has been cooked in an alkaline solution, rather than grinding whole corn kernels into masa. By using masa harina, you can save time and effort while still producing homemade tortillas that are far superior in flavor and texture to store-bought options.

The Benefits of Making Corn Tortillas at Home

Making corn tortillas from scratch, even with the help of a pre-made masa harina mix, can be a time-consuming process. However, the results are well worth the effort. Homemade tortillas are fresher and more flavorful than store-bought ones, and they can be customized with your preferred level of thickness, size, and texture. Additionally, making your own tortillas allows you to control the ingredients, ensuring that they are free from preservatives, additives, and other chemicals that can have negative effects on your health.

Tools Needed for Making Almost from Scratch Corn Tortillas

To make almost from scratch corn tortillas, you'll need a few basic tools. Firstly, you'll need a tortilla press, which is a heavy, flat tool used to press the masa into thin, even disks. You'll also need a comal or a large, flat griddle, which is used to cook the tortillas until they are lightly toasted and cooked through. Lastly, you'll need a bowl to hold the masa harina, a measuring cup for the water, and a clean towel to cover the tortillas as they cook and cool.

How to Make Almost from Scratch Corn Tortillas

1. Begin by measuring out the masa harina and placing it into a large mixing bowl. 2. Slowly pour in the warm water, stirring constantly, until the dough comes together in a ball. The dough should be moist and pliable, but not too sticky. 3. Cover the bowl with a clean towel and let the dough rest for 10-15 minutes. This allows the masa to fully hydrate and become more workable. 4. Preheat your comal or griddle over medium-high heat. 5. While the comal is heating up, prepare your tortilla press by lining it with a piece of plastic wrap or a cut-open plastic bag. This prevents the masa from sticking to the press. 6. Take a small piece of dough and form it into a ball about 1-2 inches in diameter. Place the ball onto the center of the lined tortilla press. 7. Gently push down on the press until the dough forms a thin, even disk. You may need to adjust the thickness of the tortilla by pressing the dough a bit more or less depending on your desired outcome. 8. Carefully transfer the flattened tortilla onto the hot comal, taking care not to tear it. Cook the tortilla for 30-60 seconds on each side until it is lightly toasted and cooked through. 9. Remove the tortilla from the comal and place it onto a clean towel. Repeat this process with the remaining dough until all of the tortillas are cooked. 10. Serve the tortillas hot, warm, or cooled. They can be used for a variety of dishes, such as tacos, quesadillas, or simply as a side to any Mexican-inspired meal.

Conclusion

Almost from scratch corn tortilla recipes offer a quick and easy way to make delicious, homemade tortillas without having to start completely from scratch. By using masa harina, you can achieve the same great flavor and texture as traditional homemade tortillas while saving time and effort. With a few simple tools and ingredients, you can create fresh and flavorful tortillas that are perfect for any meal.

Corn tortillas are a staple food item in Mexican cuisine. They are made by processing masa harina, a type of corn flour mixed with water, to create a dough which is then pressed into flat discs and cooked on a griddle. Masa harina is readily available in most grocery stores, and with a few tips and tricks, you can make delicious corn tortillas that are almost as good as the ones made from scratch.

Choosing Your Tools

When it comes to making corn tortillas, a few key tools can make all the difference.

Tortilla Press

A tortilla press is a useful tool for making consistent and evenly shaped tortillas. It works by exerting pressure on a ball of masa dough to flatten it into a thin disc. Tortilla presses can be made of wood or metal and are relatively inexpensive.

Comal

A comal is a flat, round griddle that is used to cook tortillas. It is typically made of ceramic, cast iron, or steel and is heated over a flame or electric burner. A comal provides an even, consistent heat source that allows tortillas to cook quickly and evenly.

Plastic Wrap

Plastic wrap is an essential tool for preventing masa dough from sticking to the tortilla press. Simply wrap the ball of masa dough in plastic wrap before pressing and it will prevent the dough from sticking to the press.

Preparing the Masa Dough

Masa dough is the foundation of corn tortillas, and preparing it correctly is crucial to making delicious tortillas. Here are a few tips for preparing the dough:

Use Warm Water

Using warm water to mix the masa dough helps to activate the enzymes in the corn flour and create a more pliable dough. However, be careful not to use water that is too hot, as this can cause the dough to become gummy and difficult to work with.

Add Salt

Adding salt to the masa dough helps to enhance the flavor of the tortillas. A good rule of thumb is to add 1/2 teaspoon of salt for every 2 cups of masa flour.

Knead the Dough

Kneading the masa dough helps to develop the gluten in the flour and create a more elastic and pliable dough. Knead the dough for at least 5 minutes, until it is smooth and uniform in texture.

Pressing the Tortillas

Pressing the masa dough into thin, even discs is a crucial step in making corn tortillas. Here are a few tips for pressing tortillas:

Divide the Dough

Dividing the masa dough into small balls makes it easier to press and cook individual tortillas. A good rule of thumb is to divide the dough into balls that are approximately the size of a golf ball.

Wrap in Plastic

Wrapping the masa dough in plastic wrap prevents it from sticking to the tortilla press and makes it easier to remove the tortillas once they are pressed.

Press Evenly

When pressing tortillas, it's important to apply even pressure to ensure that they are the same thickness throughout. Place the ball of masa dough in the center of the tortilla press, and press down firmly and evenly until the dough is flattened into a thin disc.

Cooking the Tortillas

Cooking corn tortillas is a relatively simple process, but there are a few pitfalls to avoid. Here are a few tips for cooking tortillas:

Preheat the Comal

Preheating the comal before cooking the tortillas is essential to ensuring that they cook quickly and evenly. Heat the comal over medium-high heat for a few minutes before adding the tortillas.

Cook on Both Sides

Cook the tortillas for about 30 seconds on each side, until they are lightly browned and slightly puffed. Flip them over with a spatula or tongs, and cook for another 30 seconds on the other side.

Store the Tortillas

Once the tortillas are cooked, stack them on a plate and cover them with a clean kitchen towel to keep them warm and moist.

Conclusion

Making almost from scratch corn tortillas is a relatively simple process, but it requires a few key tools and techniques. With a tortilla press, comal, and plastic wrap, you can make delicious corn tortillas that are almost as good as the ones made entirely from scratch. By following these tips for preparing the masa dough, pressing the tortillas, and cooking them on a comal, you'll be able to make perfect corn tortillas every time.