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Corn Tortillas

The corn tortilla is considered the sandwich bread of Mexico.

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Corn Tortillas
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  • Makes: 12 servings
  • Yields: twelve 6-inch tortillas
  • Prep: 20 mins
  • Cook: 2 mins per batch
  • Stand: 15 mins

Corn Tortillas

Directions

  1. In a medium mixing bowl combine tortilla flour and water. Stir mixture together with your hands until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough rest for 15 minutes.
  2. Divide the dough into 12 equal portions and shape each portion into a ball.
  3. Using a tortilla press or rolling pin, flatten each ball between 2 pieces of waxed paper into a 6-inch circle.
  4. Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot, ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in foil if using immediately. Makes twelve 6-inch tortillas.

From the Test Kitchen

To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture- and vapor-proof bag, foil, or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.

Nutrition Facts (Corn Tortillas)

  • Per serving:
  • 69 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 1 mg sodium,
  • 14 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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