February 17, 2016

More Corn Tortillas

Next time we make corn tortillas we are having enchiladas.

After my last post I had a request for the corn tortillas recipe that I use. I have posted this previously, but it is a wonderful recipe to repost. We use these tortillas for rice and bean burritos, and veggie enchiladas, fajitas, and quesadillas. We also eat them plain hot off the cast iron fry pan.

My recipe is based on one from the only cook book we own - Laurel's Kitchen.

Corn Tortillas

11/2 cups       water
1      cup        cornmeal
3      tbsp       butter
1      tsp         salt
11/4 cups      flour


Heat water to boiling and add 1/2 the butter. Add cornmeal slowly stirring to keep from clumping up. Cook on very low heat for 3 minutes, take off heat, then add the remaining butter and mix. Set aside to cool.

When cornmeal has cooled, add a bit of flour at a time and stir into the cornmeal. At this time I add the salt. Keep adding flour until you have a soft dough. Knead in the bowl with your hands until it forms a ball.

Knead ball of dough on floured counter top for 5 minutes. Roll into a tube and cut 12 equal pieces. Roll each piece into a ball and set aside. Cover with a tea towel.

Turn fry pan to medium high. With a rolling pin, roll dough flat to a diameter a bit smaller than your fry pan. Cook each tortilla for anywhere from 30 seconds to 2 minutes, then flip over and repeat. Do not overcook or tortillas will be brittle (good for tortilla chips if this happens). When tortilla starts getting brown spots it is time to take it out.

Place cooked tortillas between tea towels to keep them warm for serving. Left over tortillas can be frozen, but they are the best when fresh.


See our  refried bean recipe here.


6 comments:

  1. Thank you for posting the recipe again. We're going to try these this weekend. They look great, hopefully mine will taste great.

    ReplyDelete
  2. This is why I like this blog so much, everything from philosophy to tortilla recipes!! I'll have to give these a try! Thanks, Clara (Australia)

    ReplyDelete
    Replies
    1. I like to think. And to eat. And to think about eating. The philosopher's corn? Turning base cornmeal into golden wraps. It's yummy kitchen alchemy.

      So happy you are with us, Clara.

      Delete
  3. Have you tried the McDougall diet for MS? I think this recipe would be better without the butter/dairy!
    https://www.drmcdougall.com/health/education/health-science/hot-topics/medical-topics/multiple-sclerosis/

    ReplyDelete
    Replies
    1. Thanks so much for the link. I guess you could use oil instead of butter, perhaps olive oil? I will have to try that to see how they turn out. We make whole wheat chapatis that call for oil, and we use them interchangeably with corn tortillas.

      Delete

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