HOW TO MAKE HOMEMADE CORN TORTILLAS: Easy Recipe Using Maseca Corn Masa Flour/Tortillas de Maiz
If you want to learn How to Make Homemade Corn Tortillas, this video will show you step by step instructions. It uses Maseca brand instant corn masa flour. Read on for the easy recipe.
Corn Tortillas/Tortillas de Maiz
2 cups Maseca Instant Corn Masa Flour
1/4 tsp. salt
1 1/4 to 1 1/2 cups hot water
In medium size mixing bowl, combine corn flour and salt. Add in hot water a little at a time, and knead until you have a soft, pliable dough. (You may not need all the water.) Form into a flat ball, cover with plastic wrap or a kitchen towel, and let dough rest for a minimum of 30 minutes.
When you're ready to make your tortillas, form masa into individual dough balls about 1 1/2 to 2 in diameter. Heat comal or skillet to medium heat. Then take two pieces of plastic (about equal size to your tortilla press) and place one piece on the bottom and the other on the top. Then, one at a time, put a dough ball in the middle of both pieces of plastic, and press down with tortilla press to form a corn tortilla. Carefully, remove from plastic, transfer to heated comal. Cook approximately 15 seconds on first side and flip over using spatula. Let cook approximately 1 minute on second side and flip over one more time. This time, push down on tortilla and it should form an air pocket in the middle. Let cook approximately 15 seconds, and your tortilla should be done. Remove from comal and place in covered dish lined with a kitchen towel. Cover well and continue on with making the other tortillas.
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*All music in this video used with rights from Storyblocks.
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3:27 Happy Go Lucky Jammy Jam - Music Design by Jason Inc.
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
Masa Harina Recipe #shorts
Easy breakfast anyone? Masa harina porridge with peaches is divine!
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Drop a ❤️ if you love peaches.
Ingredients:
PEACH COMPOTE:
10 ounces frozen or fresh sliced peaches
1 to 2 tablespoons maple syrup
Pinch sea salt
Optional: pinch or two ground cardamom
MASA HARINA PORRIDGE:
1/4 cup masa harina
2 cups milk
1 rounded tablespoon brown sugar
Instructions:
Place the frozen peaches in a small saucepan. Add the maple syrup, pinch of salt and cardamom, if using. Bring to a gentle simmer over medium high heat. Reduce the heat to low and simmer, covered, for 5 to 10 minutes. Keep the peach slices in big chunks or use a kitchen scissors to cut them smaller.
Meanwhile, make the porridge. Place the masa harina, milk and brown sugar in a medium size saucepan. Bring to a boil over medium high heat while whisking constantly. Reduce the heat to low and cook, covered, for about four minutes or until thick and creamy. Pro tip: keep the lid slightly cracked while cooking to avoid cook overs and whisk occasionally.
Serve hot, topped with a spoonful of the peaches.
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How To Use Corn Flour, Cornmeal and Masa Harina for gluten free cooking - properties and best uses
Learn a little bit about the properties and best uses of all the gluten free flours available so you can make all the foods you love!
Follow Everyday Gluten Free Gourmet for tips and tricks to bake and cook all kinds of dishes and learn to love the gluten free lifestyle.
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CORN FLOUR and CORNMEAL RECIPES posted on EGFG
Cornbread -
Cornmeal Raspberry Muffins -
Cornbread Chorizo Stuffing -
Cornbread Sausage Stuffing Balls -
Calamari with Ancho Chile Mayo -
Corn Dogs -
Sesame Baked Chicken with an optional cornmeal breading -
MASA HARINA RECIPES
Corn Tortillas for
Mexican Pork Carnitas, Fish Tacos,
Turkey Tacos and Crab Quesadillas
Ancho Chile Gravy -
This video is #4 in a series of 12 videos about the properties and uses of gluten free flours and starches. The related posts are on my website and each one includes RECIPE links.
How To Use Gluten Free Flour series of blog posts with RECIPE LINKS:
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2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
So get baking and let me know how it goes!
How To Make A Tortilla With Masa Harina
We are very proud of our masa harina and how easy and delicious it is to make tortillas at home any night of the week. Watch to learn the oh so simple process.
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Masienda supplies:
Heirloom Corn Masa Harina:
Tortilla Presses:
Chef-Grade Cal (calcium hydroxide):
Heirloom Corn:
Comal:
Molinito:
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How to Make Arepas | Easy and Only Three Ingredients!
Soft on the inside but crispy on the outside, these Arepas are so tasty and easy to make. All you need are four ingredients to make them at home. Arepas are so versatile as you can stuff them with all the fillings your heart desires and enjoy them for breakfast, lunch, or dinner.
RECIPE:
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