In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again! You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!
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- 1Mix water with the masa and mix quickly and lightly.
- 2Cover with a damp towel and set aside for 20 minutes.
- 3Open the tortilla press and place a plastic sandwich bag on the bottom plate.
- 4Make a ball of dough about 1 1/2 inches in diameter.
- 5Flatten the ball slightly and place on the baggie.
- 6Then place another baggie on top, close the press and push down on the handle.
- 7Remove the tortilla and carefully peel the bag/s from the dough.
- 8Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.
- 9Only filp once, they don't taste good if you keep flipping!
- 10Keep the tortilla's warm in a stack, wrapped with a thick towel.
- 11You may need to add a little water to the masa from time to time if it dries out.
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Nutritional Facts for Blond Chicana Corn Tortillas
Serving Size: 1 (45 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 69.3
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 1.4 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 1.7 g