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Drinks and Coctails Recipes

  Added: Oct 24, 2006  •  Visited (591)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
What You Need:
  • 2╝ cups instant "masa harina" (corn flour)
  • 1 teaspoon salt
  • 1 1/3 cups cold water

  • How To Cook:
    1. In a mixing bowl, combine the "masa harina" and salt, and gradually pour in 1 cup of water, stirring constantly. Knead the mixture with your hands, adding more water, a tablespoon at a time, until the dough becomes firm and no longer sticks to the fingers.

    2. If you have a tortilla press, break off small pieces of dough and shape them into balls the size of a walnut. Place one ball at a time between two 8-inch squares of wax paper, and press them into 5- to 6-inch circles.

    3. Or divide the dough into 3 or 4 batches and, with a rolling pin, roll each batch between long strips of wax paper until the dough is about 1/16 inch thick.

    4. With a plate or pot lid as a pattern, and a knife or pastry wheel, cut the dough into 5-inch rounds. Stack the rounds between pieces of wax paper.

    5. Preheat the oven to 250░F. Cook the tortillas one at a time. Heat an ungreased comal, a cast-iron griddle or a 7- to 8-inch cast-iron skillet over moderate heat.

    6. Unwrap the tortilla and cook it for 2 minutes on each side, turning it once with a spatula when the bottom becomes a delicate brown. Adjust the heat if it browns too fast. As you proceed, wrap the tortillas, 4 or 5 at a time, in foil, and keep them warm in the oven.

    7. Tortillas may be cooked ahead and kept warm in the oven for 2 or 3 hours: Stack 10 together and wrap each batch with paper toweling, then with a damp cloth and finally in foil.

    8. To rewarm tortillas, brush both sides with water, and heat, one at a time, in a skillet for a few seconds.

    To Make: 12
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Mexico
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Dish ╗ Bread


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