Masa Harina vs. Homemade Flour Tortillas. Feel free to get in touch if you have any questions about this process.
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Masa harina is sold by weight in paper wrappers similar to how wheat flour is commonly packaged in Mexican stores and the Hispanic aisle of large supermarkets. Mix until masa harina is moistened. Remove the dough from the bowl and knead it for about one minute, adding a little more water, if necessary, to get a smooth dough. This will create enough dough to make about 12 smallish tortillas. Divide the dough into halves. Divide each half again, and continue dividing, until you have 12 equally-sized portions.
Place one portion of dough between your hands and roll hands together to form the dough into a ball.
Roll the ball in a little additional dry masa harina and set aside. Do the same to each portion of dough. Press on the dough ball to flatten it slightly. Tip : Use a cutting board to help with this process. Wrap the cutting board in plastic wrap.
Use that as your base and you will only need to use one loose sheet of plastic on top of the dough ball. Using a rolling pin or a large glass, roll out dough between the two layers of plastic wrap or wax paper. You do not want the tortilla to stick to a bowl, pan, or rolling pin. So take two pieces of parchment paper or plastic and put the ball in between. Now either roll the dough ball flat or press it flat with a bowl or pan.
Again you do not anything more than that. No oil or butter is required. Just put a tortilla in the skillet and heat it for about a minute. Flip and bake on the other side. Bake until you see some dark patches and you have a perfect tortilla.
You will be surprised to see how fast you can bake them when you get into the groove of pressing the balls into tortillas and baking. Heat a large, heavy-bottomed frying pan or flat griddle to medium-high heat. Carefully place the tortilla into the dry pan and cook it until the tortilla changes color and slightly puffs up.
I like mine a little charred so I wait until a few brown spots appear. When the tortilla has taken a bit of color on one side, I turn it over and cook on the other side. The cooking time for each tortilla should be less than 2 minutes. Do not cook the tortillas until crispy! Tortilla Press 8 Inches, Cast Iron 2. Pan 12 Inches, Lodge, Cast Iron 3. Rolling Pin French, Wood 6. Measuring Cup 1 Cup, Pyrex, Glass 7. Measuring Cups Set of 6, Stainless Steel 8. Nutrition Refined is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.
Thank you for your support! I can do this recipe With normal corn flour? For corn tortillas, you do want to use masa harina. Masa harina is made from finely ground corn and treated with an alkali. Corn flour is just ground corn. Hello, What kind of masa harina?
Yellow or white? Hi and thank you for the comment! It doesnt matter. You can use either. As long as it is masa harina and not just regular corn flour. One tortilla has 52 calories. May I know how you store masa harina? The package says it should be best refrigerated or frozen, but some others say that it should be kept in the pantry. So how do you store yours? Hi Sue — I do keep my masa harina refrigerated if I had more room in the freezer, I would freeze it.
The reason is that masa harina can and does go rancid. I was looking for information on whether to use warm or cold water when making corn tortillas, and I found this page. I watched your video, which was informative, well made, and answered my question.
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