Guatemalan Homemade Corn Tortillas Recipe
104kcal
Equipment
- Cast iron skillet: Used to cook the tortillas over medium heat.
- Mixing bowl: Used to combine the ingredients and form the dough.
- Tortilla press: Used to flatten the dough into tortilla shapes.
- Measuring cups: Used to accurately measure the ingredients.
- Wooden spoon: Used to mix the dough.
- Kitchen towel: Used to cover the dough and keep it moist.
- Serving plate: Used to present the finished tortillas.
Method
In a mixing bowl, combine the cornmeal and salt. Gradually add the warm water while stirring until a dough-like consistency is achieved.
- a. Mix the cornmeal and salt together, ensuring that there are no clumps.
- b. Slowly pour in the warm water while whisking the mixture smoothly.
- c. Stir continuously to prevent lumps from forming.
- d. The dough should come together and be slightly sticky.
- e. Adjust the amount of water if needed to achieve the desired consistency.
Knead the dough for about 2 minutes until it becomes smooth and pliable.
- a. Use the palms of your hands to press and fold the dough.
- b. Apply gentle pressure while kneading to develop elasticity.
- c. The dough should feel soft and elastic when properly kneaded.
- d. Avoid over-kneading, as it can make the dough tough.
- e. Shape the dough into a ball after kneading.
Divide the dough into 8 equal portions and shape them into balls.
- a. Use a knife or dough scraper to cut the dough into 8 even pieces.
- b. Roll each portion into a ball shape, applying gentle pressure.
- c. Ensure that the balls are smooth and free of cracks.
- d. Place the balls on a lightly floured surface to prevent sticking.
- e. Cover the balls with a damp cloth to keep them from drying out.
Flatten each dough ball into a thin round tortilla using a tortilla press or a rolling pin.
- a. Place a dough ball between two sheets of plastic wrap or parchment paper.
- b. Press down firmly and evenly with a tortilla press or roll out with a rolling pin.
- c. Start from the center and roll outwards to maintain an even thickness.
- d. Lift the plastic wrap occasionally to prevent sticking.
- e. Aim for a circular shape with a diameter of approximately 6-7 inches.
Heat a non-stick skillet or griddle over medium heat. Cook each tortilla for about 1-2 minutes on each side until lightly browned and cooked through.
- a. Preheat a non-stick skillet or griddle on medium heat for a few minutes.
- b. Place a tortilla on the heated surface and cook it undisturbed for about 1-2 minutes.
- c. Flip the tortilla using a spatula or tongs.
- d. Cook the other side for another 1-2 minutes until it develops golden brown spots.
- e. Adjust the heat if necessary to prevent burning or undercooking.
Repeat the process for the remaining dough balls, cooking each tortilla until they are all done.
- a. Continue with the remaining dough balls, following the same steps.
- b. Maintain the heat level and cooking time consistent for each tortilla.
- c. Keep the cooked tortillas warm by stacking them and covering with a clean cloth.
- d. Resist the temptation to stack them too tightly to prevent sticking.
- e. Monitor the cooking process to achieve uniform results.
Serve the freshly cooked tortillas warm with your choice of fillings or toppings.
- a. Transfer the warm tortillas to a serving platter or basket.
- b. Keep them covered to retain heat and moisture.
- c. Offer a variety of fillings such as beans, meats, cheeses, or vegetables.
- d. Provide a selection of toppings like salsa, guacamole, or sour cream.
- e. Encourage guests to assemble
Nutrition
Calories104kcalCarbohydrates22gProtein3gFat1gSaturated Fat0.2gPolyunsaturated Fat0.5gMonounsaturated Fat0.3gSodium147mgPotassium75mgFiber2gVitamin A61IUCalcium39mgIron2mg
Notes
Use warm water: Warm water helps hydrate the corn masa and makes it easier to work with.
Rest the dough: Allow the dough to rest for at least 10 minutes before shaping the tortillas. This makes it more pliable and easier to handle.
Keep the dough covered: While shaping the tortillas, cover the dough with a kitchen towel to prevent it from drying out.
Use parchment paper: Place a sheet of parchment paper between the tortilla press and the dough to prevent sticking.
Apply gentle pressure: Press the tortillas firmly but gently to achieve a consistent thickness.
Practice portion control: Use a scale or measuring cup to ensure each portion of dough is the same size for evenly sized tortillas.
Use a well-seasoned skillet: Make sure the skillet is properly seasoned to prevent sticking and achieve a nice golden color.