Corn Tortillas
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!
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| Ingredients
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Instructions
- 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.
Titli's Tips
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!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 70
3%
Calories from Fat 7
Total Fat 0.8g
1%
Saturated Fat 0.1g
0%
Unsaturated Fat 0.5g
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Amount Per Serving
% Daily Value
Total Carbohydrate 15.0g
5%
Dietary Fibre 1.4g
5%
Sugars 0.1g
Protein 1.4g
2%
Cholesterol 0.0mgs
0%
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