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Cover: Gluten free cooking

27Jun 12

Corn Tortillas

Corn TortillaMexican-style corn tortillas for making burritos, quesadillas or chicken fajitas.  They’re surprisingly easy to make and taste so much better than the store-bought variety!

 

You Need:

  • 500g cornflour
  • 250ml to 300ml warm (45°C) water

 

Steps:

  1. Blend the cornflour and warm water with a food processor until a soft ball forms. Remove the dough from the food processor. You should be able to knead the dough in your hands without it sticking to your hands or falling apart. If it isn’t right, put the dough back in the food processor. If it is too sticky, blend in more flour, a tablespoon at a time; if it falls apart, add more warm water, a tablespoon at a time.
  2. Divide the dough into 12 equal pieces and shape into balls. Cover tightly to prevent them from drying out.
  3. Cut 24 pieces of baking paper, each about 7 inches square. Place one ball of dough between two pieces of baking paper, roll with a rolling pin to a 15cm diameter, and stack on a plate.  Don’t remove the paper.
  4. Repeat with the rest of the dough.
  5. To fry, heat a cast-iron frying pan over high heat until hot. Hold the tortilla in one hand and peel off the top layer of wax paper with the other hand (starting with side nearest your wrist) and pull the wax paper up toward the ceiling.
  6. Carefully invert the tortilla onto the griddle. Wait 3 seconds and then peel off the remaining baking paper. (Do not leave the wax paper on the tortilla for longer than 3 seconds or it will permanently stick to the tortilla.)
  7. Cook the tortilla about 2 minutes on each side until it looks dry and has golden flecks on it. Transfer the cooked tortilla to a plate to cool between clean sheets of baking paper.
  8. Cook the remaining tortillas. These are best eaten right after they’re cooked, but if you have leftovers, let them cool, and refrigerate them between layers of parchment paper in a re-sealable plastic bag.
  9. Reheat tortillas in the microwave on low 1 to 2 minutes.

 

Ready In:  45 minutes

Serves:  2-4

Difficulty:   4 out of 5

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One comment

  1. It has to be chicken fajitas for me, every time. And always laced with heaps of guacamole.

    Reply

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