Sides » Corn Tortillas
Once you realize how simple it is to make homemade corn tortillas, you'll wonder why you haven't been making them your whole life. Steve Sando of Rancho Gordo New World Specialty Food, does a great job of showing you how to take 1 ingredient, add water, and make beautiful tortillas you can top with beef, chicken, cheese, guacamole, salsa or all of the above.
Posted Monday, January 31, 2011, at 2:57 pm by Maria:It's probably a good tip, but I'm not patient enough to let it rest and I haven't had any problems. I broke my tortilla press (!), so now I use two pie plates [one upside-down, then plastic, then the dough ball, then more plastic, then the 2nd plate right-side up] and it works great!
Posted Sunday, November 28, 2010, at 4:25 am by prochef:If you let your masa rest 5-10 min after you blend in the water, it gives the corn flour time to absorb the water, which will give you a better indicator of whether it has enough moisture. Be sure to cover it as well so it doesn't dry out. Also, feel free to add herbs/spices to the flour. I like to add garlic and Parmesan for a little extra flavor. It just depends on what you're doing with the tortillas afterwards. Happy Cooking! :)
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