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This recipe guides you through making authentic, soft, and pliable homemade Mexican tortillas from scratch. Using just three simple ingredients—masa harina, salt, and water—you can create the perfect base for Taco Tuesday or any Mexican dish. The process is straightforward and yields delicious results.
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Mix masa harina, salt, and hot water to form a dough. → Cover and rest the dough for 15-30 minutes. → Portion the dough into 40g balls and press them into flat tortillas. → Cook on a dry, medium-heat pan for about 1 minute per side. → Stack and keep the cooked tortillas warm in a tea towel to steam and soften.
Mix masa harina, salt, and hot water to form a dough. → Cover and rest the dough for 15-30 minutes. → Portion the dough into 40g balls and press them into flat tortillas. → Cook on a dry, medium-heat pan for about 1 minute per side. → Stack and keep the cooked tortillas warm in a tea towel to steam and soften.
This recipe guides you through making authentic, soft, and pliable homemade Mexican tortillas from scratch. Using just three simple ingredients—masa harina, salt, and water—you can create the perfect base for Taco Tuesday or any Mexican dish. The process is straightforward and yields delicious results.
In a large glass bowl, combine two cups of masa harina flour and a pinch of salt. Give it a quick mix with a wooden spoon.
Gradually pour in one and a half cups of hot water while mixing. Once partially combined, use your hands to knead the mixture in the bowl until a cohesive dough forms. It will be slightly sticky.
Cover the bowl with cling film and let the dough rest for about 15 to 30 minutes. This allows the flour to fully absorb the water.
After resting, portion the dough into golf ball-sized pieces, approximately 40 grams (1.4 ounces) each. Roll each portion between your palms to form smooth balls.
Place a sheet of parchment paper on a tortilla press, put a dough ball in the center, cover with another sheet of parchment paper, and press firmly to create a thin, round tortilla.
The initial dough should be a little sticky; this is normal before resting.
Resting the dough is a crucial step for achieving the right texture and pliability.
Cooking the tortillas in a completely dry pan is the traditional method and gives the best result.
Keeping the cooked tortillas wrapped in a tea towel is essential. The trapped steam is what makes them soft and flexible, rather than brittle.
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