FLOUR AND CORN TORTILLAS RECIPES

ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE - NYT COOKING

Almost-From-Scratch Corn Tortillas Recipe - NYT Cooking image

Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.

Provided by Mark Bittman

Total Time 1 hours

Yield 12 to 16 tortillas

Number Of Ingredients 5

Ingredients

1 1/2 cups masa harina
1/4 teaspoon salt
2 tablespoons vegetable oil, lard or butter
About 1 cup hot water, or more as needed
Flour for kneading

Steps:

Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

Nutrition Facts : @context http//schema.org, Calories 63, UnsaturatedFatContent 2 grams, CarbohydrateContent 10 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 43 milligrams, SugarContent 0 grams, TransFatContent 0 grams

ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE - NYT COOKING

Almost-From-Scratch Corn Tortillas Recipe - NYT Cooking image

Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.

Provided by Mark Bittman

Total Time 1 hours

Yield 12 to 16 tortillas

Number Of Ingredients 5

Ingredients

1 1/2 cups masa harina
1/4 teaspoon salt
2 tablespoons vegetable oil, lard or butter
About 1 cup hot water, or more as needed
Flour for kneading

Steps:

Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

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From elavegan.com

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Jan 05, 2022 · How to Store Corn Tortillas . You can't freeze the prepared masa dough, but you can store it in the refrigerator for a couple of days. Then, pinch off bits of dough to make fresh corn tortillas whenever you desire. If you love fresh corn tortillas as much as we do, you can also make up a double batch and freeze the cooked tortillas.
From simplyrecipes.com

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Jun 29, 2020 · We know, burrito recipes usually call for flour tortillas, but corn tortillas are actually the more authentic, Mexican choice. They are healthier, lower in calories, and higher in nutrients than flour tortillas too! That makes chicken burritos wrapped up in juicy corn tortillas …
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EASY FLOUR TORTILLAS - ISABEL EATS - EASY MEXICAN RECIPES

Jun 12, 2019 · How to make flour tortillas. Making flour tortillas from scratch is really simple! All you need is some all-purpose flour (or whole wheat flour if you want to make them whole grain), baking powder, salt, oil and warm water. First, mix together the dry ingredients in a large bowl – flour…
From isabeleats.com

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30-MINUTE HOMEMADE FLOUR TORTILLAS - JUST A TASTE

Mar 07, 2021 · While I learned to make flour tortillas using El Rosal (and they were incredible), I tested out the exact same recipe and technique using American all-purpose flour. The results were the same! So while El Rosal flour makes absolutely delicious tortillas …
From justataste.com

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CARB BALANCE SOFT TACO FLOUR TORTILLAS - MISSION FOODS

Carb Balance Soft Taco Flour Tortillas Low carb and great taste are taken to the extreme with our Mission Carb Balance Flour Tortillas. Just 4g net carbs and zero grams of sugar per serving, these fiber-filled, low carb tortillas can make any of your favorite meals Better …
From missionfoods.com

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CARB BALANCE SOFT TACO FLOUR TORTILLAS - MISSION FOODS

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OUR RECIPES - FIND A RECIPE - MISSION FOODS

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THE 14 BEST GLUTEN-FREE FLOURS

May 30, 2018 · Brown rice flour is often used to make noodles and can be combined with other gluten-free flours for bread, cookie and cake recipes. This flour is high in protein and fiber, both of which can help ...
From healthline.com

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