Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Sunday, March 11, 2012

Easy Whole-Grain Corn Tortillas


I was pleasantly surprised at how easy this was to make.  It is so much healthier than the store bought versions.  See my post about reading labels to see the difference in the ingredients.  I did go and buy a tortilla press and I think it makes a major difference.  The original recipe called for  cast iron skillet - I do not have one so I had to improvise with a skillet I had a home.  There are other tortillas out there that have fewer points - but I have to eat more of them.  I eat less with these as they fill you up so quickly. 


Easy Whole-Grain Corn Tortillas


Ingredients
  • 2 cups masa harina (whole corn flour that is found in the baking aisle – not to be confused with corn meal)
  • 1/2 teaspoon salt
  • Between 1 1/4 cup and 1 1/3 cup warm water
  • Oil spray, tortilla press, and preferably a cast iron skillet for cooking



Directions
  1. Blend the masa harina and salt with a whisk or fork.
  2. Pour in the warm water. I heat my water in a glass measuring cup in the microwave for 1 minute.
  3. Stir together the mixture with a wooden spoon until dough starts to form…not too sticky and not too dry. Add more water or flour if necessary. Finish mixing the dough with your hands. You can also mix the dough in a Kitchen Aid Mixer with the dough blade.
  4. Make a log out of the dough (pictured). Cut it into twelve equal pieces by first cutting down the middle, then cutting each piece in half again, then cutting the remaining pieces into thirds until you have twelve pieces.
  5. Roll each piece into a round ball. Flatten each ball onto a cutting board then cover the entire board (and dough) with plastic wrap.
  6. Heat a cast iron skillet over med-high/high heat. It is important to let the pan heat up thoroughly before you start cooking the tortillas. So let the empty pan heat up while the dough rests under the plastic wrap for 10 – 15+ minutes. By the time I am ready to cook my tortillas my pan is smoking a little.
  7. Flatten the dough balls into tortillas with a tortilla press by doing the following (pictured below)…  I got mine at Bed, Bath and Beyond for $20
    • Cover the inside of the top and bottom of the press with plastic wrap
    • Place one dough ball at a time on the bottom of the press
    • Close the top and push down on the handle as hard as you can
    • To ensure the dough is pressed evenly you can flip the tortilla around 180 degrees and press again
    • It’s that simple!
  8. Spray some oil onto the hot smoking cast iron skillet and then toss in the first tortilla. It only takes a minute to cook on each side (be sure you flip it once). You don’t want the tortilla to cook too much longer than a minute or two because it will start to become stiff.
    I used a pan I had at home - a cast iron skillet may be best - but my pan worked just as well. 
  9. Keep the tortillas warm and covered until all of them are done.
Yield: 12 tortillas

Recipe from:  http://www.100daysofrealfood.com
Serving size:  1 Tortilla
Weight Watchers:  2 pp+



The above pictures were taken by the author of the blog.  Here are actual ones that I made.  These are not as pretty - but they sure taste wonderful.  They are great by themselves.  The second picture is Daniel making them into tacos.  YUMMMMMMMM!













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