Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:8Yield:16 tortillasJump to Nutrition Facts
Prep Time:40 minsAdditional Time:30 minsTotal Time:1 hr 10 minsServings:8Yield:16 tortillas
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Yield:16 tortillas
Yield:
16 tortillas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsmasa harina1 ½cupshot tap water½teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
2cupsmasa harina
1 ½cupshot tap water
½teaspoonsalt
DirectionsStir masa harina, water and salt together in a medium bowl. Knead the dough in the bowl with your hands for 2 minutes. The dough should feel smooth and easily form a ball in your hand. If the mixture is dry and crumbly, add more water, a tablespoonful at a time. If it is sticky, add a bit more masa harina. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.Divide the dough into 16 equal pieces. Keep the dough covered with a kitchen towel while you work. Roll 1 piece in your hands to form a ball. Place the ball between 2 pieces of plastic wrap and flatten with the palm of your hand. Use the palm of your hand or a rolling pin to flatten into a 5-inch disc. Alternatively, use a tortilla press to flatten the dough.Heat a small cast-iron skillet over medium-high heat. Add the tortilla and cook until the edges start to curl and the bottom is browned in spots, 1 to 2 minutes. Turn over and cook until the underside is browned in spots, 30 seconds to 1 minute. Reduce heat to medium if the tortilla starts to burn. Shape and cook the remaining dough in the same manner. While a tortilla cooks, you can shape the next one. Stack the cooked tortillas and keep them wrapped in a clean kitchen towel to keep warm.TipsTo make ahead: Refrigerate any leftover tortillas in an airtight container or sealable bag for up to 3 days.Originally appeared: EatingWell.com, March 2018
Directions
Stir masa harina, water and salt together in a medium bowl. Knead the dough in the bowl with your hands for 2 minutes. The dough should feel smooth and easily form a ball in your hand. If the mixture is dry and crumbly, add more water, a tablespoonful at a time. If it is sticky, add a bit more masa harina. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.Divide the dough into 16 equal pieces. Keep the dough covered with a kitchen towel while you work. Roll 1 piece in your hands to form a ball. Place the ball between 2 pieces of plastic wrap and flatten with the palm of your hand. Use the palm of your hand or a rolling pin to flatten into a 5-inch disc. Alternatively, use a tortilla press to flatten the dough.Heat a small cast-iron skillet over medium-high heat. Add the tortilla and cook until the edges start to curl and the bottom is browned in spots, 1 to 2 minutes. Turn over and cook until the underside is browned in spots, 30 seconds to 1 minute. Reduce heat to medium if the tortilla starts to burn. Shape and cook the remaining dough in the same manner. While a tortilla cooks, you can shape the next one. Stack the cooked tortillas and keep them wrapped in a clean kitchen towel to keep warm.TipsTo make ahead: Refrigerate any leftover tortillas in an airtight container or sealable bag for up to 3 days.
Stir masa harina, water and salt together in a medium bowl. Knead the dough in the bowl with your hands for 2 minutes. The dough should feel smooth and easily form a ball in your hand. If the mixture is dry and crumbly, add more water, a tablespoonful at a time. If it is sticky, add a bit more masa harina. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.
Divide the dough into 16 equal pieces. Keep the dough covered with a kitchen towel while you work. Roll 1 piece in your hands to form a ball. Place the ball between 2 pieces of plastic wrap and flatten with the palm of your hand. Use the palm of your hand or a rolling pin to flatten into a 5-inch disc. Alternatively, use a tortilla press to flatten the dough.
Heat a small cast-iron skillet over medium-high heat. Add the tortilla and cook until the edges start to curl and the bottom is browned in spots, 1 to 2 minutes. Turn over and cook until the underside is browned in spots, 30 seconds to 1 minute. Reduce heat to medium if the tortilla starts to burn. Shape and cook the remaining dough in the same manner. While a tortilla cooks, you can shape the next one. Stack the cooked tortillas and keep them wrapped in a clean kitchen towel to keep warm.
Tips
To make ahead: Refrigerate any leftover tortillas in an airtight container or sealable bag for up to 3 days.
Originally appeared: EatingWell.com, March 2018
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Nutrition Facts(per serving)110Calories1gFat24gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
