09/10/2021
Traditional Corn Tortillas
Add a touch of authenticity to your Mexican cooking with these traditional corn tortillas.
Makes:
12 small
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 2 cups white corn masa tortilla flour, plus extra for dusting
- 1 teaspoon salt
- 50g softened butter
- 1 1/3 cup warm water
- olive oil, for frying
Method
Combine flour and salt in a bowl. Using your fingertips, rub in the butter until incorporated. Make a well in the centre and mix in water to form a soft dough. Knead lightly, turn onto a floured surface and divide into 12*, rolling into balls. Working one at a time, roll out each ball to 15cm diameter and trim to a neat round (use plate as a guide). Heat a cast iron pan, oil it generously and cook tortillas one at a time for 1-2 minutes on one side, until the underside develops light golden spots. Turn over and cook for a further 30 seconds. Remove and keep warm, covered in a teatowel lined basket to steam. Use as required to make tacos, enchiladas, quesadillas, fajitas etc.
Tips
Tortillas may be made up to 24 hours in advance, or frozen for up to 3 months.
To reheat, warm in an oiled pan until lightly toasted, and keep warm in a covered teatowel lined basket.
* Tortillas can be rolled out into larger 20cm diameter if preferred, however, they require a little more care as the dough cracks easily when handled.
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