Corn Tortillas (Aha)

Ready in 1 hour
5 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Corn Tortillas (Aha)"

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Try this Corn Tortillas (Aha) recipe, or contribute your own. "Mexican" and "Breads" are two of the tags cooks chose for Corn Tortillas (Aha).

"I have been searching for a stone ground corn tortillas recipe forever!! The other recipes made with masa harina aren't as flavorful. The grainer the better for me. I googled and found this one. I made it tonight with my Central American Tacos, it was a big hit!! I used my tortilla press to make them and I actually made more than a dozen. I also used butter but cut it down to 2 tablespoons instead of three, worked just as good for me. They were so good I will share the recipe with all my friends and family. Thanks!!"

- cooking777

Ingredients

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1 1/2 c Water
1 ts Salt
1 1/2 tb Acceptable margarine
1 1/2 tb Acceptable margarine
1 c Stone-ground cornmeal
1 1/4 c Whole-wheat flour

Original recipe makes 12

Servings  

Preparation

Bring water to a boil in a small saucepan. Add 1 1/2 T margarine. Stir in cornmeal quickly, then immediately lower heat and cover pan. Let cornmeal cook over very low heat for 5 minutes. Stir in remaining margarine and set aside to cool. Mix flour and salt. Stir in cooled cornmeal and knead, adding water or more flour if necessary to form a soft dough. Pinch off twelve pices and roll into 2-inch balls. Flatten each ball between palms or against a board, making a flat circle. Roll with rolling pin to 6-7 inches. Keep turning the circle to keep it round, and sprinkle board and pin with cornmeal as needed to prevent sticking. Cook on a hot ungreased griddle for 1 1/2 minutes on each side, or until flecked with dark spots. Line a basket or bowl with a large cloth. Stack tortillas in bowl and keep covered with cloth. They may be made up to a day in advance. Heating for a few seconds on each side makes them soft and pliable for handling again. Heat them on a griddle or directly over a medium gas flame. Nutritional Analysis: Calories 109 kcal Cholesterol 0 mg Saturated Fat 1 gm Protein 3 gm Sodium 211 mg Polyunsaturated Fat 1 gm Carbohydrate 18 gm Total Fat 3 gm Monounsaturated Fat 1 gm From: American Heart Association Cookbook Fifth Edition Times Books, 1991 Entered by: Lawrence Kellie Thu 11-28-1996 at 11:38:40 Size of Serving: 1 tortilla per serving

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Great recipe! They came out perfect. Easy to roll for enchiladas.
GmanCanada 4 years ago
I have been searching for a stone ground corn tortillas recipe forever!! The other recipes made with masa harina aren't as flavorful. The grainer the better for me. I googled and found this one. I made it tonight with my Central American Tacos, it was a big hit!! I used my tortilla press to make them and I actually made more than a dozen. I also used butter but cut it down to 2 tablespoons instead of three, worked just as good for me. They were so good I will share the recipe with all my friends and family. Thanks!!
cooking777 6 years ago
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