Simple Way to Prepare Perfect Homemade corn flour taco tortillas

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Homemade corn flour taco tortillas. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Homemade corn flour taco tortillas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade corn flour taco tortillas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Homemade corn flour taco tortillas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Homemade corn flour taco tortillas estimated approx 20 mins.

To get started with this recipe, we must first prepare a few ingredients. You can cook Homemade corn flour taco tortillas using 3 ingredients and 14 steps. Here is how you can achieve it.

I *really* enjoy Mexican food—especially soft shell tacos—so I finally learned how to make them at home from scratch.

This simple, three-ingredient tortilla recipe uses nixtamalised corn or masa. If you haven’t tasted taco tortillas made this way before, you’re in for a real treat!

Nixamalisation is a chemical process, first developed by Mesoamerican people more than three thousand years ago, that has been shown to increase the available nutrition and unleash the flavour of the corn.

Ingredients and spices that need to be Make ready to make Homemade corn flour taco tortillas:

1. 320 g masa corn flour
2. 320 ml water
3. Salt

Steps to make Homemade corn flour taco tortillas

1. In a large bowl, weigh out the amount of masa you need. I try to aim about 20g of masa per taco, and this recipe assumes we’re serving four tacos per person.
   
   So that’s 4 tacos x 4 people x 20g
   = 320g
   
   (I use Maseca brand masa)
2. Add about the same amount of water as you have masa to the bowl. You might need to add a little bit more in a few moments, so keep a small jug of water nearby.
3. Mix the masa and water with one hand in the bowl until all of the masa is a little wet.
   
   Tip: wet your hand first, so the mixture doesn’t stick to your hands too much.
   
   If you need to, add a splash more water to ensure all of the masa is a little wet.
4. Leave the mixture to sit for about 15mins. The aim here is to give some time for the water to activate the proteins and starches in the flour, which helps them to unravel. This makes them more digestible, as well as making the dough a bit stretchier.
5. After 15 mins, add some salt to the water and masa mixture to taste. If you need a rough guide, 2% of the total flour (masa) content is a good guide.
   
   For this recipe, that’s about 6g of salt.
6. Wet your hand again, and knead the dough until it’s very well mixed. The dough should feel pliable; easy to shape and mould, and not very crumbly.
   
   If necessary, you can add a little more water to get the right consistency.
7. Pull out chunks of the dough and weigh them. You want to aim for about 40g per tortilla.
   
   I recommend setting up a digital scale if you have one, and weighing each piece of dough as you go.
8. Roll each 40g chunk of dough into a ball and set aside.
9. Heat a skillet to medium heat. You don’t need any oil, and the dough shouldn’t stick.
   
   If you have one, a cast-iron skillet or pan works best, but whatever flat cooking surface you have should be fine.
   
   As always, be careful around hot cooking surfaces, especially cast iron.
10. We’re going to cook each tortilla one by one. While the rest are cooking, we want to keep our finished tortillas warm and prevent them from drying out.
    
    I like to keep them in a warmed crockpot with a clean, damp dish towel underneath. This helps to release a little moisture into the crockpot, and keeps the tortillas moist without steaming them.
    
    Keep the lid on as much as you can.
11. Before cooking the tortillas, you need to flatten them into the familiar tortilla shape.
    
    You can do this with a rolling-pin or by pressing down on a chopping board, but you can also get a taco press—which is specifically designed for pressing taco tortillas.
    
    These cast iron presses aren’t too expensive, and are relatively easy to find online.
12. One by one, flatten each tortilla between two sheets of parchment paper. Once flattened and even, peel the tortilla off the parchment sheet and onto the hot skillet.
    
    After ten seconds, flip the tortilla over. Heat for thirty seconds, then flip it back to the first side for another thirty seconds.
    
    (That’s about 70 seconds in total).
    
    If everything goes well, you might see some bubbling as the tortilla fills with hot air, but don’t worry if that doesn’t always happen.
13. Set the tortilla aside in your warm dish with the others.
14. Once each tortilla has been cooked, serve them with your favourite fillings and sides.
    
    Enjoy!

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