CORN TORTILLAS
Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes "sitting time."
Provided by Roosie
Categories Breads
Time 1h35m
Yield 16 tortillas, 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix flour and salt, then add warm water.
- Knead until a soft dough forms, adding more water or flour as needed.
- Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
- Divide dough into about 16 balls, about 1/2-inch in diameter each.
- Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press (available at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]).
- If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
- If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
- Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
- Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
- Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
- Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
- The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.
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