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Corned Flour Tortillas

Homemade Mexican Tortillas are Simple and Impressive to Make & Serve

May 9, 2008 Mary Hudlemeyer

Flour tortillas are soft, corn tortillas are durable. Combining flavors and textures creates a great side for Mexican dishes.

Homemade tortillas are a welcome addition to almost any Mexican dish. Whether used as a taco shell, a quesadilla casing or just as a dipping agent, people love tortillas. Although they are a simple item to make, they are also quite impressive. The difference between a store-bought, bagged tortilla and a tortilla hot out of the pan is astounding. If you find yourself with a few extra minutes before dinner, try making these corned flour tortillas for your next taco night. You're sure to wow your table.

Corned Flour Tortillas (serves 2)

Prep time: 5 minutes Cook time: 2 minutes per tortilla

Ingredients

1 c flour
1/4 c corn meal
1/4 tsp salt
1/4 tsp baking powder
1 1/2 Tbsp oil
1/4 c + 3 Tbsp water

Instructions

In a small mixing bowl, combine flour, corn meal, salt and baking powder. Mix until combined. Mixing your dry ingredients now will ensure that your final product will be smooth and consistent.
Cut in oil. Using a fork, mix oil into the dry ingredients until the mixture is slightly crumbly.
Slowly add water. Stir the mixture (by hand or in a mixer with a dough hook) as you add the water. Because of variations in climates, you may need slightly less or more than the recommended amount. The final dough product should be soft and pliable, but not sticky.
Knead the dough for one or two minutes.
Let the dough rest, covered, for at least ten minutes. Meanwhile, heat a nine to ten inch skillet to medium high heat.
Divide the dough into six pieces.
With a rolling pin, roll the first piece to a diameter of approximately eight inches.
Place tortilla in preheated, ungreased pan. Meanwhile, begin rolling the second tortilla.
When the first tortilla begins to bubble in the pan, (after about one minute) turn it over. Cook the second side for another thirty seconds and remove tortilla from the pan.
Continue the cooking and rolling process until all tortillas are cooked.

Tortilla Tips

Make the tortillas as close to dinner time as possible. Warm tortillas are a treat.
To prevent soggy tortillas, don't stack them until they are partially cooled. Alternatively, stack cooked tortillas on a paper towel.
Store in an air tight container at room temperature for up to 1 day.
Store in a well-sealed freezer container for up to one month.
Make at least three tortillas per person. Two are for dinner and one is for dessert. Add honey and cinnamon for a nice finish to dinner.
Try something new with these tortillas for dinner tonight.

The copyright of the article Corned Flour Tortillas in Latin/Caribbean Cuisine is owned by Mary Hudlemeyer. Permission to republish Corned Flour Tortillas in print or online must be granted by the author in writing.