To reheat in the microwave wrap corn tortillas in a damp paper towel and place on a plate.
Lunch recipes. Depending on the diameter you require for the dish roll out the dough into 6 150 mm. Corn tortillas can be traced back to the aztecs while flour tortillas were not produced until the spaniards brought wheat to mexico. Consistency is key when mixing your masa for homemade corn tortillas. While flour tortillas are popular corn tortillas actually predate flour tortillas.
A great accompaniment to many mexican dishes they can also be deep fried to make tortilla. To make the corn tortillas mix the flours oil and salt and make a dough by adding enough warm water. The water amounts are just an estimation as the temperature and humidity will always play a factor in the process. To reheat corn tortillas either heat a non stick skillet over medium high heat and then cook each tortilla for 15 30 seconds per side until warmed through.
The corn tortilla is originated from mexico during pre columbian times it has been a staple food in north american and mesoamerican cultures. Corn flour or maize flour forms the traditional tortilla in mexican cuisine. Add one cup of the warm water and stir until all of the water is absorbed. Add the 2 cups of masa harina and 12 teaspoon salt to a mixing bowl.
Microwave on high in 10 second increments until fully warmed through. It will probably look like this. Fresh corn tortillas can be stored in a plastic storage bag in the fridge for up to 10 days. Reheat corn tortillas in a skillet or griddle over high heat until fully warmed through.
Or if you have a gas burner you can very carefully use tongs to place the tortillas one at a time directly over the flame. It predates the alternative wheat flour version of the tortilla tortilla de harina or tortilla de trigo in all such cultures as wheat was not grown in the americas prior to european colonization. Corn tortillatortilla flour tortillacorn tortilla. Knead the dough well and keep or 12 hour.
Or 225 mm. Now start adding the rest of the warm water incrementally a couple tablespoons at a time and stirring regularly. No oil is needed to cook the tortillas and although it is best to use a cast iron skillet a comal can also be used thin round griddle like pan.