Recipe by Karen From Colorado
A Mexican meal is just not complete without some tortillas to butter or wrap around fillings. Tortillas can be found on Mexican tables and at nearly every meal.
Top Review by Chrissyo
These are not your store bought tortillas. In fact, I didn't expect them to be and I am glad they weren't. They are thicker, more of a corn texture and chewier. It was difficult to get the hang of making the tortillas at first. Just like it is when you are learning something new. However, it was a buzz to have made these with our own hands. A great feeling to see the stack of tortillas that we, the family, had made. Our family is going to use this tortilla recipe now that we have the hang of it. I can see corn chips, tacos and enchiladas etc. Now I am on the hunt for a tortilla press. I used this recipe with Kevin Young's Chicken Enchiladas #28546.
Directions See How It's Made
- Combine masa harina with water.
- Mix with hands until dough is moist but holds its shape.
- Add more water if needed.
- Let dough rest for 15 minutes.
- Divide dough into 12 balls.
- Dampen dough slightly with water.
- Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.
- Carefully peel off the top sheet of paper.
- Place tortilla, paper side up, on a hot ungreased griddle or skillet.
- Gently peel off remaining paper.
- Cook for 30 seconds or until edges begin to dry.
- Turn and cook until surface appears puffy.
- Repeat with remaining dough balls.
- To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.
- Fry each tortilla 10 seconds or until limp.
- With tongs, fold tortilla in half and continue frying holding edges apart.
- Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.
- Drain on paper towels.