loveandlemons4.8
Homemade Tortillas
You'll love these soft, flavorful homemade tortillas! This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which are great for enchiladas.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●skillet
📝 Preparation Steps
1
In a large bowl, combine the all-purpose flour and masa harina and whisk until combined. Add the oil and use a spatula to mix until completely incorporated.
masa harina1 cup
2
Dissolve the salt in the water and pour ⅔ cup of it over the flour mixture and mix with a fork. The dough will be clumpy. Mix in the remaining water.
3
Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.
4
Divide the dough into 8 or 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap, and let rest for ⏱️ 30 minutes.
5
Heat a cast-iron skillet to medium heat.
6
Place a piece of parchment paper on each side of a tortilla press and place a dough ball in the center of the bottom circle. Close the top and press down hard to flatten. Alternatively, you can use a rolling pin to roll it out between 2 pieces of parchment paper.
7
Place the tortilla onto the dry hot skillet for 30 to ⏱️ 45 seconds. Flip and cook for 30 to ⏱️ 45 seconds more. Don't overcook the tortilla or it will become crisp and less pliable.
8
Remove and wrap in a kitchen towel to keep warm. Repeat with remaining dough. The skillet will get hotter as you work, so adjust your heat and timing, if necessary.
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