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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Corn Tortillas

Makes: 12 servings Yield: twelve 6-inch tortillas
Prep 20 mins Cook 2 mins  per batch Stand 15 mins
Corn Tortillas
Ingredients
  • 2  cups  Masa Harina tortilla flour
  • 1 1/4  cups  warm water
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 69,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 14,
  • pro. (g) 2,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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