Corn Tortillas

Make these tortillas up to three months ahead and reheat on a hot griddle just before serving.

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  • Makes: 8 servings
  • Serving Size: 2 tortillas
  • Makes: 16 tortillas
  • Total Time: 1 hr

Corn Tortillas

Directions

  1. Heat a griddle or heavy skillet over medium-high heat 8 minutes or until very hot. Meanwhile, cut two 8-inch circles from plastic produce bags or plastic wrap.
  2. In bowl mix flour, water, and salt. Stir to form a smooth dough (if dough feels coarse, add a little more water). Shape into 16 smooth balls. Cover with damp dish towel or plastic wrap.
  3. To make tortillas, place a plastic circle on bottom of tortilla press; top with a dough ball. Place other circle on top of the ball; clamp press down to make a flat disk. (If tortilla edges look cracked and jagged, dough needs a little more water.) To flatten without a press, roll between pieces of plastic wrap with rolling pin.
  4. Open press; remove top plastic piece. Lift tortilla; peel off plastic. Cook tortilla on griddle 30 seconds or until spatula can lift it without sticking. Turn; cook 1 minute. Turn again; cook 10 to 15 seconds or until tortilla puffs in spots; cook 15 to 20 seconds to brown. Transfer to paper towel. Repeat with remaining dough.
  5. Store in resealable plastic bag in refrigerator up to 3 days or freeze up to 3 months. To reheat, place on hot griddle for 30 seconds per side.
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Nutrition Facts (Corn Tortillas)

  • Per serving:
  • 110 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 17 mg sodium ,
  • 24 g carb. ,
  • 3 g fiber ,
  • 0 g sugar ,
  • 3 g pro.
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