Corn tortillas are made with masa harina finely ground cornmeal and are very quick and simple to make.
Butter popcorn rice cakes. Corn tortillatortilla flour tortillacorn tortilla. Add one cup of the warm water and stir until all of the water is absorbed. Now start adding the rest of the warm water incrementally a couple tablespoons at a time and stirring regularly. It will probably look like this.
The water amounts are just an estimation as the temperature and humidity will always play a factor in the process. Microwave on high in 10 second increments until fully warmed through. To reheat corn tortillas either heat a non stick skillet over medium high heat and then cook each tortilla for 15 30 seconds per side until warmed through. The corn tortilla is originated from mexico during pre columbian times it has been a staple food in north american and mesoamerican cultures.
No oil is needed to cook the tortillas and although it is best to use a cast iron skillet a comal can also be used thin round griddle like pan. Diameter thin rounds with the help of a little flour. To make the corn tortillas mix the flours oil and salt and make a dough by adding enough warm water. To reheat in the microwave wrap corn tortillas in a damp paper towel and place on a plate.
Corn tortillas can be traced back to the aztecs while flour tortillas were not produced until the spaniards brought wheat to mexico. While flour tortillas are popular corn tortillas actually predate flour tortillas. Depending on the diameter you require for the dish roll out the dough into 6 150 mm. A great accompaniment to many mexican dishes they can also be deep fried to make tortilla.
Or 225 mm. Consistency is key when mixing your masa for homemade corn tortillas. Knead the dough well and keep or 12 hour. Reheat corn tortillas in a skillet or griddle over high heat until fully warmed through.
Fresh corn tortillas can be stored in a plastic storage bag in the fridge for up to 10 days. Or if you have a gas burner you can very carefully use tongs to place the tortillas one at a time directly over the flame. Add the 2 cups of masa harina and 12 teaspoon salt to a mixing bowl.