11 1/2 cups
hot water (hot tap water is fine)Prepare the tortilla press: Cut the zip-top bag open along the sides. Open the tortilla press and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)
the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh.
too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
the dough (optional): If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas. You can skip the rest period if you're in a rush.
the dough into balls: Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
the dough with the tortilla press: Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla in the plastic and re-press.
the tortilla off the plastic: Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.
pressing tortillas: You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels. If you choose to press all the tortillas and then cook them, be careful when peeling each tortilla off the stack — they can stick to each other or break around the edges, especially the ones on the bottom.
the griddle: Warm a large, flat cast iron griddle or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.
the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
the tortillas in a towel: As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.
immediately, or cool and refrigerate for up to 3 days: Fresh corn tortillas are best when they're just off the griddle and still warm, but leftover tortillas are still very good! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.
tortillas: Dampen a kitchen towel or paper towel slightly and wrap the tortillas loosely. Microwave in 30-second bursts until the tortillas are warm and pliable. Eat immediately.
However, I never eat enough tacos to finish the whole bag of tortillas. Gluten Free Friday, Strut Your Stuff Saturday, Saturday Nite Special, Think Pink Sunday, Scrumptious Sunday, Made FromScratch Monday, Melt In Your Mouth Monday, My Meatless Monday, Mix It Up Monday, On The Menu Monday, Creative Inspirations, Tempt Me Tuesday, Talent Tuesday, Cast Party Wednesday, What's In Your Kitchen Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, What I Whipped Up Wednesday, Sweet Treats & Swanky Stuff, Full Plate Thursday, Showcase Your Talent Thursday, Grace At Home, Hookin Up With HoH, Foodie Friday, Foodtastic Friday, It's A HodgePodge Friday, Weekend Potluck, Foodie Friends Friday, Kitchen Fun & Crafty Friday, Farmgirl Friday Salt
I do use a tortilla press tomake them, but I have definitely done it without the press, too. As you know, I am horribly dough-challenged, and even I can make these ( and I actually do make them at least a few times a month
if making tacos you might want tomake the tortillas smaller around. · Remove the plastic wrap from the top and cut into round tortillas (we use a plastic bowl to do the cutting (see video below) · Transfer the tortillasfrom the plastic wrap into a pre-heated, ungreased skillet
The heat of the summer means that I try to stay away from kitchen appliances as much as humanly possible, so this salad is the perfect nutrition packed healthy solution to your dinner side dish dilemma
There are competing viewpoints on whether or not nitrates are damaging to our health (either naturally occurring or as a preservative), but the National Academy of Sciences, the American Cancer Society and the National Research Council all agree that there’s no cancer risk from consuming sodium nitrite