FRIED CORN TORTILLAS RECIPES

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FRESH MASA CORN TORTILLAS RECIPE | RICK MARTINEZ | FOOD ...



Fresh Masa Corn Tortillas Recipe | Rick Martinez | Food ... image

Provided by Rick Martinez

Categories     side-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 12 tortillas

Number Of Ingredients 3

1 1/2 pounds fresh yellow or white fine-grind corn masa for tortillas (see Cook's Note)
Kosher salt 
Vegetable oil 

Steps:

  • Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
  • Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.) 
  • Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.  
  • Heat a medium cast-iron skillet or large griddle over medium-high heat.  
  • Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic. 
  • Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.  
  • Serve the tortillas warm.  

CORN TORTILLA RECIPE - BBC FOOD



Corn tortilla recipe - BBC Food image

Corn tortillas are made with masa harina (finely ground cornmeal) and are very quick and simple to make. A great accompaniment to many Mexican dishes, they can also be deep fried to make tortilla chips.

Provided by Paul Hollywood

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 24 tortillas

Number Of Ingredients 4

150g/5½oz masa harina (available online)
pinch salt
100ml/3½fl oz cold water
1 tbsp olive oil

Steps:

  • Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it’s too sticky add a little more masa harina, or, if it’s too dry, add a drop more water.)
  • Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
  • Flatten the balls of dough with your hands - alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
  • To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
  • Cook the tortillas for approximately one minute on each side, or until lightly coloured.

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