Corn Tortillas
Once you've enjoyed a warm, homemade corn tortilla, you might never go back to buying them in a bag! Look for masa harina in the baking aisle of your grocery store.
- Yield
- 12 servings
- Serving size
- 1 tortilla, 1/12 of recipe
- Rating
- 3.36 of 5 (102 ratings)
Food groups
- Grains: 1/2 ounces
Ingredients
- 2 cups cornmeal (masa harina, instant)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 cups warm water
Directions
- Wash hands with soap and water.
- Measure the masa harina and salt into a large bowl.
- Cut the butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon.
- Add the water and mix with a wooden spoon or with your hands until a soft dough forms.
- Cover the dough with a clean cloth and let rest for 5 minutes.
- Divide the dough into 12 pieces and roll each piece into a ball.
- To keep the dough from sticking to the tortilla press, put a piece of plastic wrap (or a plastic bag) on the bottom surface of the press.
- Put a ball of dough in the center of the plastic.
- Then place another piece of plastic wrap on the top of the dough.
- Press the dough flat in the press.
- Pick up the tortilla with the plastic on both sides.
- Peel off one piece of plastic (which can be reused).
- Flip the tortilla off of the plastic onto a hot griddle.
- Cook for 1 to 2 minutes, until the bottom of the tortilla becomes golden.
- Flip the tortilla and press lightly with a spatula, which will make the tortilla puff slightly.
- Cook for one to two minutes more, until the tortilla appears to be done.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 56.04 |
| Total Fat | 2.32 g |
| Saturated Fat | 1.25 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 5.09 mg |
| Carbohydrates | 8.26 g |
| Dietary Fiber | 0.68 g |
| Total Sugars | 0.17 g |
| Added Sugars included | 0 g |
| Protein | 0.93 g |
| Calcium | 19 mg |
| Potassium | 29 mg |
| Sodium | 54.86 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 11 mg |
| Phosphorus | 26 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 16 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 0 mcg |
| Folate | 11 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 1 mg |
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Source
Recipe by: Cooking with Kids — New Mexico State University Cooperative Extension Service — Lynn Walters and Jane Stacey — and USDA Food and Nutrition Service Food Stamp Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/corn-tortillas. Federal works are public domain in the United States.