Maseca Corn Flour Tortilla Recipe

Tortillas de Maíz con Maseca. Tortillas are everywhere and are considered one of Mexico's most cherished foods. According to Tortilla Industry Association, Mayan legend has it, tortillas were invented by a peasant for his hungry king in …

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line a tortilla press with two sheets of thick plastic wrap. place ball between plastic wrap and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic …

Servings: 16
Total Time: 4 mins
Category: Mexican
Calories: 52 per serving
1. mix thoroughly for about 2 minutes to form soft dough. If dough feels dry add more water one tablespoon at a time.
2. Divide into (16) equal balls.
3. cover with damp cloth to keep dough moist.
4. line a tortilla press with two sheets of thick plastic wrap.

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How to make Corn Tortillas! Super easy RecipeHola #Viewsclub Please remember to tag me on IG if you make any Views Recipe OH YEAH, OH Siiiiii🤗 viewsontheroa

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I wrote this recipe on my Maseca corn flour bag. The hot water part seems to make the dough stay together better. Also, I use the cut apart …

Ratings: 191
Calories: 146 per serving
Category: Bread, Quick Bread Recipes, Tortilla Recipes
1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
2. Preheat a cast iron skillet or griddle to medium-high.
3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

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An easy step by step video on how to make tortillas with Maseca.Un video receta de cómo preparar fácilmente tortillas con Maseca.

Author: miMasecaUSA
Views: 89K

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Preparation. Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press. Place the corn flour in a large …

Rating: 4/5(116)
Servings: 15
Cuisine: Mexican
Total Time: 1 hr
1. Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press.
2. Place the corn flour in a large bowl. Slowly add 2 1/4 cups hot tap water, kneading it in with your fingers. Once all the water has been added, knead until dough is smooth, 3 to 5 minutes. The masa should be very soft but not sticky, about the consistency of Play-Doh. If it is too dry, work in more water, 2 tablespoons at a time. If it is too wet, continue kneading until it dries out a bit or knead in additional corn flour. Masa dries out very quickly, so once it is at the right consistency, keep it covered with a damp kitchen towel.
3. Heat a pancake griddle or a heavy nonstick or cast-iron skillet over medium heat. The goal is a steady medium-low heat.
4. Pinch off about 2 ounces masa and roll into a ball about 1 3/4 inches in diameter. Flatten lightly between your palms to make a 2 1/2-inch round. Place one sheet of plastic on the bottom of the open tortilla press and place the dough in the center. Cover with the other sheet of plastic and press the lever gently but firmly to flatten the dough. Don’t crank the lever down as hard as you can because the tortilla will be too thin.

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Maseca is whole corn, that has gone through the "nixtamalization" process. Corn cooked and soaked in slaked lime. It is what makes corn tortillas smell and taste like corn tortillas. It is a chemical change that happens during the process. It frees up B3 or niacin in the corn. It is then dried and ground into a flour.

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Maseca is the leading global brand of corn flour, which has taken the flavor of Mexico to the entire world through the tortilla. Additionaly, Maseca is an important participant in the corn grits market in Europe, Africa and the Middle East. In 1949 in Cerralvo, Nuevo Leon, we founded the first "nixtamal" corn flour facility in the world.

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These Homemade Corn Tortillas are still the most popular recipe on the site, so if you’re new to them please consider giving it a go! I’ve updated this post with tips for the most …

Rating: 4.4/5(127)
Total Time: 30 mins
Category: Side Dish
Calories: 208 per serving
1. Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
2. If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
3. Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
4. Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.

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Ingredients in Gluten Free Corn Tortillas. Masa flour - I recommend using the Maseca brand corn flour for tortillas. Salt - I like adding a bit of salt. It enhances the tortilla, …

Reviews: 1
Total Time: 55 mins
Servings: 12
Calories: 139 per serving
1. Stir the corn flour and salt in a mixing bowl. Pour 1 ½ cups very warm water over the masa and mix till combined. If it is too dry add a little more but don’t add the entire amount unless needed.
2. Mix the masa and water well and let sit for 10 minutes. It is important that the masa soaks up the water and this will bind the tortilla together.
3. Kneed the masa for several minutes till dough is nice and pliable and a nice ball is formed. Begin by pinching off a piece of dough and rolling it into large golf ball sized masa balls.
4. Place balls on a plate and keep covered with a towel. (Should make between 14 and 16 balls.)

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This recipe for the corn tortillas is from Doña Masita. MASECA - Tortillas . In a bowl mix 2 cups loose instant masa, 1 1/4 cup water and 1/4 tsp salt until it is all incorporated and a smooth dough is formed which doesn’t stick to your hands. If the dough feels dry, add teaspoons of water (one by one). Once the dough is ready, cover with a

Estimated Reading Time: 3 mins

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Maseca corn flour recipes - CookEatShare tip Trusted Results with Maseca corn flour recipes. Corn Tortillas - All Recipes. This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan!

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For standard corn tortillas: 250g maize tortilla flour (masa harina, or maseca) ½ tsp salt 350-375ml lukewarm water For blue corn tortillas: 250g blue corn tortilla flour (harina de maiz azul, or maseca azul) 275-300ml

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Corn flour for tortillas and corn flour for arepas are different. Maseca is made with nixtamalized corn (maize boiled with lye) whereas arepa flour or P.A.N is only made with ground maize making them lighter in flavor. Another difference is that Arepas are thicker than tortillas, pupusas and even gorditas so if you use maseca the middle may not

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This recipe makes a dozen tortillas of 5 to 5.5-inch in diameter. These can be used immediately or frozen for later use. Masa harina has a …

Rating: 4.2/5(15)
Total Time: 1 hr 5 mins
Category: Side Dish, Bread
Calories: 86 per serving

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Ready-to-mix par-cooked cornmeal sold under the brand name Maseca makes short work of the dough-making process: just add water. As for forming the tortillas, you can do what I used to do for years and press them out using brute force under a skillet (a pain in the butt), or upgrade to the faster, easier option: a tortilla press.

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Directions: Mix the masa harina (corn flour, not to be confused with corn meal) and salt in a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a separate pan or bowl. Stir until the shortening is melted. Pour this mixture into the bowl of corn flour and mix with a fork.

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