By: Allysa Adamson
Homemade Corn Tortillas
20 6-inch tortillas
For the Tortillas:
2 cups masa harina
1 11 oz can corn niblets
1teaspoon kosher salt
1 ½ cups hot water
To prepare the tortilla press, cut a ziploc bag open along the sides. Open the tortilla press and lay the opened bag on top.
Blitz the corn niblets in a food processor until no noticeable pieces remain (it will look a bit like corn soup). Mix the masa harina and salt together in a mixing bowl. Pour in the corn niblets and water and stir to combine.
Using your hands, or a mixer, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easily forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh. Rest the dough for 15 to 30 minutes.
When ready to make tortillas, preheat a griddle or cast-iron skillet over medium-high heat. Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball, place the ball of dough on the center of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. Peel the tortilla off the plastic and continue to press tortillas until all dough is used. Keep both the dough and the stack of pressed tortillas covered with clean towels.
Cook the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots. As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.
Serve immediately! They are delicious as is, or make a quesadilla or taco. You can also cool and refrigerate for up to 3 days.
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