Ingredients
-
2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Corn Tortillas,Home-made corn tortillas! Great for home-made corn chips, enchiladas, tacos, quesadillas–everything! A money-saver too, considering how much chips and store-bough tortillas can be. Prep time includes 30 minutes “sitting time.”
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Steps
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1
Done
|
Mix Flour and Salt, Then Add Warm Water. |
|
2
Done
|
Knead Until a Soft Dough Forms, Adding More Water or Flour as Needed. |
|
3
Done
|
Tightly Wrap Dough in Plastic Wrap and Let Sit For 10-30 Minutes. |
|
4
Done
|
Divide Dough Into About 16 Balls, About 1/2-Inch in Diameter Each. |
|
5
Done
|
Place Each Ball Between 2 Sheets of Plastic Wrap or Waxed Paper and Roll Into 5-Inch Round Using a Rolling Pin, Heavy Flat-Bottomed Pan or Tortilla Press (available at Cooking. Com[http://Www. Cooking. Com/Products/Shprodde. Asp? Sku=116136]). |
|
6
Done
|
If the Edges of the Tortilla Are Uneven and Crumbly, the Dough Needs a Little More Water. |
|
7
Done
|
If the Dough Sticks to the Waxed Paper and It Is Very Soft, Add a Few Tablespoons of Flour. |
|
8
Done
|
Repeat With Remaining Dough, Leaving Each Tortilla Between the Sheets of Waxed Paper. |
|
9
Done
|
Heat an Ungreased Cast Iron Griddle or Large Non-Stick Skillet Over Medium-High Heat. |
|
10
Done
|
Peel Off the Top Sheet of Waxed Paper and Invert the Tortilla Into the Hot Pan, Quickly and Carefully Peel Off Remaining Wax Paper. |
|
11
Done
|
Cook Tortilla Until Stiffened, About 30 Seconds; Turn For 1 Minute or Until It Is Lightly Browned, Then Turn to the First Side For 30 Seconds. |
|
12
Done
|
the Cooking Time For Each Tortilla Should Be Less Than 2 Minutes, Do not Cook Until Crispy. |
