Author: ejob-uGiHLw
Corn tortillas are a tiny bit more tricky to make than flour tortillas, but the taste is definitely worth that little bit extra effort. Enjoy!
- 1 cup masa harina (or masa if you can get it!)
- ½-¾ cup water
- Greaseproof or baking paper
- Mix together the masa harina and the water. Add just enough water to make a firm dough that sticks together.
- Cover and leave for 15 minutes.
- Cut the dough into 6 pieces. Roll a piece into a ball and press between your hands to make a disc.
- Place the disc between 2 pieces of greaseproof or baking paper, press the disc with a dinner plate, then roll into a 15cm (6") thin disc.
- Remove the top layer of paper and place the tortilla on a medium hot pan with the paper side up.
- After about 10 seconds you should be able to peel off the remaining piece of paper. Continue to cook the tortilla for about a minute until it starts to brown.
- Turn the tortilla over, cook for about another 30-60 seconds.
Calories: 70 Fat: 0.8 Sugar: 0.1 Fiber: 1.4 Protein: 1.4 Cholesterol: 0.0
Don’t be tempted to try and roll out the dough without the greaseproof paper. The masa dough doesn’t behave like flour-water dough. Better still, buy a tortilla press!
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/corn-tortillas
3.2.1596