Corn and Flour Tortilla Recipes
A comprehensive guide to understanding and preparing corn and flour tortillas, essential for many Mexican and Tex-Mex dishes.
Ingredients
Corn Tortilla Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/4 cups warm water Adjust as necessary
Flour Tortilla Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 3/4 cup warm water Adjust as necessary
Instructions
Corn Tortilla Preparation
- In a mixing bowl, mix masa harina and salt.
- Gradually add warm water and mix until you form a flexible but not sticky dough.
- Divide the dough into 10-12 equal balls.
- Prepare a griddle or skillet at medium-high temperatures.
- Put each ball between 2 sheets of wrap, then flatten it with a tortilla press or rolling pin.
- Cook each tortilla for approximately 30-60 seconds until lightly brown.
- Wrap cooked tortillas in a towel to keep warm while cooking the remaining tortillas.
Flour Tortilla Preparation
- Mix flour and salt in a bowl.
- Cut in vegetable shortening until the mixture resembles coarse crumbs.
- Gradually add warm water and mix until a soft dough forms. Knead for 5 minutes.
- Divide the dough into eight equal balls.
- Preheat a grill or skillet on medium heat.
- Roll each ball into an even circle.
- Cook each tortilla for around 1 minute per side until lightly brown.
- Wrap cooked tortillas warmly with a blanket until ready to serve.
Notes
Both corn and flour tortillas can enhance various dishes. Choose based on personal preference and dietary needs.