CookEatShare è inoltre disponibile in English
Chiudi

Ricetta Corn Tortillas made with Yellow cornmeal flour

Clicca per votare
3 voti | 8392 visioni

Make delicious Mexican corn tortillas by substituting the traditional Masa Harina with yellow cornmeal flour.
The tortillas will keep in the refrigerator for a few days, then begin to dry out( which you can then fry/bake and use as chips.) The tortillas can be reheated on a warm skillet/griddle, directly on the flame(gas stove) or in a microwave.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 12
Marcatori (Tags):

Ingredienti

Cost per serving $0.10 vedi dettagli
  • 1 1/2 cups(170 grams) fine yellow corn flour
  • 1 cup (110 grams) white wheat flour*
  • 1/2 tsp. (2 ml) salt
  • 2 TBSP. ( 30 ml) vegetable oil
  • 3/4 cup (177 ml) warm water
  • skillet /griddle
  • rolling pin or tortilla press
  • 2 small sandwich bag / or 2 waxed paper sheets
  • the wheat flour helps in keeping the fine corn flour together and easier to work with*

Istruzioni

  1. 1. In a bowl combine both flours and salt, until well combined. Next add a little of the water and the vegetable oil. Start kneading and combining the dough, gradually adding the rest of the water until the dough stops sticking to your hands. You may need to use either more flour or water to get the balance right. You want a smooth dough that isn't too dry.
  2. 2. Warm the skillet/griddle over medium heat. Separate the dough into small balls,golf ball sized, you should get about 10-12 balls. Take one ball and cover the rest with a kitchen towel, to keep them moist.
  3. If the balls start to dry out as you are rolling the others out, add a drop or two of water to re moisten.
  4. 3. Take either your 2 plastic bags or waxed paper and place a dough ball between them. If you have a tortilla press just push down to flatten, If you don't have a press and are using the rolling pin roll out the ball to a 1/8 inch.
  5. 4. Peel the tortilla away from the plastic/waxed paper and put on the hot skillet for 2 minutes on each side. You will see blisters start to form as it cooks. Repeat steps 2-4 until you have finished with all the dough. You can either stack the tortillas up to use right away, or let them cool down a bit and put in a sealed container or bag to store in the refrigerator and use later.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 41g
Recipe makes 12 servings
Calories 110  
Calories from Fat 26 24%
Total Fat 2.94g 4%
Saturated Fat 0.26g 1%
Trans Fat 0.06g  
Cholesterol 0mg 0%
Sodium 81mg 3%
Potassium 54mg 2%
Total Carbs 18.82g 5%
Dietary Fiber 0.3g 1%
Sugars 0.03g 0%
Protein 2.41g 4%
Come ti sembra questa ricetta?
Clicca per votare:
x

Link a Ricetta

Aggiungi Ricetta con larghezza di 400px (anteprima)

Aggiungi Ricetta con larghezza di 300px (anteprima)

Recensioni

  • kathy gori
    wonderful! I have an antique wooden totrtilla press a friend brought back from a visit to her parents in Mexico City , I'll have to get it out!

    Commenti

    • Spicie Foodie
      24 Febbraio 2010
      Thank you so much:) I would love to get your feedback.
      • John Spottiswood
        23 Febbraio 2010
        Wow, you've really got some fantastic recipes. I can't wait to try a few and send you my feedback Thanks for joining!
        1 risposta

      Lascia una recensione o commento