Homemade Corn Tortillas by The Culinary Institute of America

I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!

Homemade Corn Tortillas by The Culinary Institute of America

Homemade Corn Tortillas by The Culinary Institute of America

Ingredients

  • 1 1/2 cups masa harina
  • 1/4 tsp sea salt
  • 2 TBS vegetable oil
  • 1 cup hot water

Instructions

  1. Combine the masa and salt in a large bowl. Add the oil and stir to combine.
  2. Wearing gloves, stream in the hot water while mixing with your hand until dough comes together as a ball.
  3. Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes,
  4. Divide into 14 balls and lightly dust with flour. Put them between 2 pieces of plastic and press them in a tortilla press.
  5. Heat a cast iron skillet or a comal (Mexican tortilla griddle) on medium to high heat. Cook on both sides until brown spots appear. Wrap in a towel or put in a tortilla warmer to keep hot.
http://michellesipsandsavors.com/homemade-corn-tortillas-by-the-culinary-institute-of-america/

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