Your favorite tacos are about to taste even higher thanks to this traditional recipe for corn tortillas.
Makes 24 Servings
cups (or more) masa (corn tortilla combine; preferably Maseca trace)
/2 teaspoon kosher salt
Vegetable oil (for brushing)
Hotfoot masa and salt in a medium bowl. Shuffle in 1 1/2 cups water; knead in bowl except dough varieties. The dough have to still feel agency and springy and comprise a pair of miniature bit dry (comprise Play-Doh). Add more water by tablespoonfuls if too crumbly; add moderately more masa if too wet.
Measure 1 heaping Tbsp. dough and roll valid into a ball. Flatten on a tortilla press lined with a plastic fetch. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, urgent out 2 more tortillas.
Heat a enormous solid-iron skillet over medium-high warmth; lightly brush with oil. Cook 2–3 tortillas except charred in spots and edges commence to curve, 1–2 minutes. Turn; cook dinner via, about 15 seconds. Transfer to a kitchen towel; fold over to defend warmth. Repeat, in batches, with last dough.
Nutrition Per Serving
4 tortillas per serving. One serving contains: Calories (kcal) 210 Tubby (g) 11 Saturated Tubby (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 4 Sodium (mg) 160