Ten przepis ma 100 lat, nauczyła babcia. Wkładam ciasto do oleju. ???? Szybko i smacznie.
Ten przepis ma 100 lat, nauczyła babcia. Wkładam ciasto do oleju. Szybko i smacznie. NIE UWIERZYSZ, JAK TO SIĘ ZROBIONE SZYBKO I SMACZNIE! KAŻDY MOŻE ZROBIĆ, JEŚLI MASZ W DOMU MĄKĘ, WODĘ, SÓLĘ Łatwe i pyszne ????????
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Przepis na gotowanie i składniki:
750 g mąki pszennej.
Cześć wszystkim! Dzięki za oglądanie!
1 łyżeczka soli.
600 ml wody.
Dobrze wymieszać.
Stopniowo dodawaj wodę.
Użyj mąki, aby się nie sklejała.
Dobrze wyrabiamy ciasto rękami.
Odpocznijmy 10 minut.
Posyp trochę mąki.
Podziel na 2 części.
Podziel na 16-18 części.
Powtarzaj za mną, a odniesiesz sukces.
1 szklanka (200 ml) roztopionego masła
Ciasto lekko powiększamy rękoma i wkładamy do oleju.
Przykryj folią spożywczą i odstaw na 1 godzinę.
Olej roślinny.
Drobno posiekaj pęczek zielonej cebuli.
Smażyć do miękkości.
6-7 gotowanych jajek.
Sól i pieprz do smaku.
Dobrze wymieszać.
Rozwałkujmy ciasto rękami.
Dodaj trochę przygotowanego farszu.
Ciasto składamy jak na filmie.
Piecz w piekarniku w 200 °C/398 °F przez 30-35 minut.
Koniecznie ugotuj ze mną ten przepis!
Mysle, ze to polubisz!
Byłbym bardzo szczęśliwy, gdybyście polubili i skomentowali mój film.
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Do zobaczenia w innych moich nowych przepisach.
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Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)
00:00 Intro
00:52 Masa Harina Brands
02:49 Making the Dough with Maseca (and the basic recipe)
05:42 Making the Dough with Bob’s Red Mill
06:33 Pressing Tortillas
08:01 Troubleshooting the Pressing step
08:54 Cooking Tortillas
13:02 Pan Materials
14:17 Low to High Flip Variation
14:39 Troubleshooting the Puff
15:35 How to Prevent Sogginess and Storage Instructions
16:44 Toasting Tortillas to Serve
17:36 Practice Suggestion and Scaling the Recipe
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Tortilla Press (mine is 8 inches in diameter)
Bob’s Red Mill Masa Harina
The tortilla press is generally cheaper to buy online, but masa harina is cheaper to buy in your local store.
For about 16 tortillas:
200g masa harina
2.8g salt (1 tsp Diamond Crystal Kosher or 1/2 tsp Table salt)
300g water for Maseca and White Masienda / 275g water for Bob’s Red Mill
In a medium bowl, mix masa harina and salt with a big spoon or spatula. Heat the water to 140F (60C) and add to the bowl. Mix with a spoon until all the water is absorbed. Knead by hand for 2 minutes and check the texture. When you press a clean, dry finger into the dough, the finger should come away with only a faint residue. Add more water or masa harina as necessary.
Rest the dough for 30 minutes covered with a damp, and thoroughly wrung out paper towel. Resting longer is fine as long as you use it the same day and keep the paper towel damp at all times. Divide into 28 gram portions and roll into balls. Portioning into balls and resting can be done in any order.
Set a small teflon pan on medium-low heat and another pan on medium-high heat (this pan can be made out of any material, but ideally not teflon. Cast iron or carbon steel are the best.) Prepare a small bowl or pot with a lid and two pieces of paper towels to steam the tortillas after cooking. Cut 2 rectangular pieces of plastic from a gallon zip lock bag to fit your press. Work with 1 ball of dough at a time.
1) press the ball of dough to the thickness of a quarter
2) cook for 20 seconds on each side in the low heat pan (no color should develop)
3) flip the tortilla into the high heat pan for 30-60 seconds on each side or just until it puffs and starts to color
4) put it in a pot between towels and cover with a lid leaving a bit of a crack
Let the tortillas rest in the covered pot for 5 minutes. Remove the lid, but keep them covered with paper towels. Crisp up in some fat (ideally lard) before serving. Use the same day and if storing for many hours, wrap them up after they cool completely.
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How to Make a Tamale Pie with Masa Harina | The Frugal Chef
This tamale pie recipe is a delicious Tex-Mex casserole made with beef and a beautiful masa harina crust. Masa harina is very finely ground corn flour which has been dried. It is also used to make corn tortillas and tamales. You can find it in Hispanic grocery stores or, perhaps, in the Mexican aisle of your grocery store.
You can use fine cornmeal instead of the masa harina if you would prefer or can not find it. That will work perfectly fine, although the flavor might be slightly different.
If you are not a big beef eater you can certainly make this tamale pie with chicken. Simply cube it finely.
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Serves eight
1 pound ground beef
2 TBS olive oil
1 large white onion – finely chopped
4 garlic cloves – minced
2 chipotle peppers in adobo – finely chopped
1 small green bell pepper – finely chopped
3 tomatoes – peeled and chopped
1 cup yellow corn kernels
1 cup tomato sauce
½ cup water
1 TBS ground cumin
1 TBS oregano
1 tsp. salt
1 tsp. black pepper
Heat some oil in a skillet and brown the beef. Drain it in a metal colander inside a bowl.
Wipe down the skillet and add more oil. Add the onion and cook for about 8 minutes – until soft, translucent and starting to brown. Add the garlic and chipotle and cook for a couple of minutes until fragrant.
Add the bell pepper and tomatoes. Stew the tomatoes for about 5 minutes. Return the beef to the skillet and add the corn. Add the tomato sauce and water. Mix. Add the cumin, oregano, salt and pepper. Mix well. Bring to a simmer and cook for about 15 to 20 minutes.
Remove cooked meat from skillet and place in a casserole dish.
Heat the oven to 350 degrees.
FOR THE TOPPING:
4 cups of water
1 tsp. salt
1 tsp. chili powder
1 ¼ cups masa harina or fine cornmeal
1 large egg
½ cup sour cream
½ cup shredded Cheddar cheese (optional)
Place the water in a pot – preferably a heavy one. Add the salt and chili powder. Mix. Slowly add the masa harina – whisking well every time. Cook for about 4 minutes until it resembles a thick batter.
Lightly beat the egg. Add the sour cream and whisk well. Slowly incorporate 1 cup of the hot masa harina in order to temper the egg. Mix well and pour into the pot with the remaining masa. Add cheese if using.
Pour the mixture on top of the meat. Place the casserole dish into the oven and bake for about 40 to 45 minutes – until meat is bubbly and masa is completely cooked through.
Remove from oven and allow sitting for about 10 minutes. Serve and enjoy!
Casserole no cheese - CALORIES 342.57; FAT 21.75 grs (sat 8.04; mono 8.56; poly 1.1); PROTEIN 13.06 grs ; FIBER 4.73 grs; CARBS 26.44 grs; CHOLESTEROL 73.71 mg; IRON 2.89 mg; SODIUM 863.67 mg; CALCIUM 105.72 mg
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#tamalepie #casserole #groundbeef
Homemade Corn Tortillas (no flour)
How To Make Tamales From Masa Harina
During the holiday season, one of the most frequently asked questions we hear at Masienda is, can I make tamales with masa harina? The answer is yes, absolutely. And they're delicious. Mariana Alvarado of Masazul in Las Vegas takes us through the process of making tamales from masa harina using your choice of fillings (with easy substitutes to make the masa vegan or vegetarian).
Check out the complete recipe on our blog:
Masienda supplies:
Tamal Kit:
Heirloom Corn Masa Harina:
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⏱ Timestamps ⏱
0:00 Intro
1:40 Ingredients and Tools
3:25 Soak the corn husks
4:07 Whip the fat
4:49 Add baking powder
5:02 Add the masa harina
5:13 Add the broth
6:04 Taste the masa for salt
6:39 Spread the masa and fill tamales
8:53 Fold the tamales
9:27 Tie the tamales (optional)
9:57 Other ways to spread the masa
10:23 What to do with extra corn husks
10:35 Fill the tamalera
12:35 Cook the tamales
12:57 How to tell when tamales are ready
13:31 Serve the tamales
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How to Make Perfectly Delicious Corn Tortillas from Masa Harina at Home. A Short Guide #food #ASMR
how to make tortillas from masa harina:
Ingredients:
100 grams masa harina (I used blue corn masa harina)
150 grams of hot water
1 gram salt
Instructions
In a large bowl, mix the masa harina, water, and salt together.
Gradually mix with a spatula or your hands, if you're brave, until the dough comes together in a ball. The dough should be moist but not sticky.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 30 minutes.
Divide the dough into 12-16 equal pieces and roll each piece into a ball. I weighed out mine to 30g each
Preheat a comal or a non-stick skillet over medium-high heat.
Place a ball of dough between two sheets of plastic wrap and flatten it with a tortilla press until it's about 1/8 inch thick.
Gently peel off the plastic wrap and transfer the tortilla to the hot skillet. Cook for about 30 seconds on each side, it should puff up on the third turn, and the tortilla should have slightly browned with some light char marks.
Repeat with the remaining balls of dough, stacking the cooked tortillas on a plate and covering them with a clean kitchen towel to keep them warm and moist.
Serve the tortillas warm