1. Rinse the soaked corn thoroughly in a colander.
2. Add the corn to the bowl of your food processor, 1 cup at a time.
3. Pulse a few times, then let it run.
4. Add anywhere from 1-4 tablespoons of water per cup of corn. You just haveto feel it out. Keep adding water 1 tablespoon at a time and blending untilthe dough is very soft and is no longer crumbly.
5. Keep pulsing and scraping down until the dough is done. You will knowwhen it?s done when the dough is very smooth and it forms a ball on one sideof your food processor.
6. Be very conservative about adding water. If you add too much water, thedough will be overly sticky. That?s OK though. Just add more corn and makeit a little dryer, then mix it with the wetter one. It will all balance out.
7. Form the dough into a few large balls and wrap in plastic and store inthe fridge until you are ready to make your tortillas.
8. More to come in Homemade Corn Tortillas ? How to Make Masa, in which I?llshow you how to make the tortillas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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