White Corn Tortillas
My family enjoys using these tortillas when we have tacos or enchiladas. They taste wonderful, and you can have the comfort in knowing that they weren’t made in a factory months ago, but that they were made fresh and hot in your kitchen with exactly 3 ingredients.
Ingredients
Method
- Mix all of the ingredients together. I stir with a spoon just to get the flour wet, then use my hand.
- Break the dough into 16 equal parts.
- Cover with a damp paper towel.
- Take your tortilla press and line it with waxed paper.
- Place one of the balls of dough in the middle, cover with waxed paper, and press down to form the tortilla.
- Heat a skillet kind of hot. Place the tortilla on it. Cook until it starts to brown, then flip it and cook the other side.
- I have a tortilla keeper that I line with foil and place them in as I cook them. This keeps them warm. You can line a bowl with foil and do the same thing, just recover them with the foil as you add to them.
Nutrition
Notes
I find corn masa flour in the Mexican food aisle. These instructions are on the back of the package, too.
If you want a thinner tortilla (like for enchiladas), once you’ve pressed it you can put it between two pieces of waxed paper and roll it out more. Also, if you don’t have a tortilla press, you can use the same method with a rolling pin to roll them out to begin with.
We use handy taco-holders when we’re making tacos, because the tortillas are not formed in the bent shape. This allows us to load our tacos and keep them ready to go until we pick them up to eat them.
Very high in thiamin; high in riboflavin, niacin, iron, and dietary fiber; low in saturated fat; very low in sugar; no cholesterol.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…