Dinner
Street Size Corn Tortillas
Homemade corn tortillas come together with 4 simple ingredients. Soft and flavourful enough to be eaten on their own, they can also be enjoyed with your favourite fillings to make incredible tacos.
Updated
Ingredients
- 3 cups masa harina (corn flour) (750 mL)
- 1 tsp salt (5 mL)
- 3 Tbsp canola oil (45 mL)
- 1 3/4 cup warm water (425 mL)
Directions
- Combine corn flour, salt and canola oil in a large bowl of a stand mixer fitted with a dough hook. Mixing can also be done by hand.
- Mix on low speed while gradually adding water, until a smooth ball is formed. If mixture is too sticky, sprinkle in more flour one Tbsp at a time. If mixture is too crumbly, add more water one Tbsp at a time.
- Separate dough into golf ball sized rounds (about 1-¾ inches (4.5cm) in diameter).
- Place one piece of dough between two pieces of parchment paper or plastic wrap and flatten slightly with hand. With a rolling pin, roll into a 5 – 6-inch (12.5 -15 cm) circle (alternatively, use a tortilla press).
- Heat a non-stick frying pan over medium heat. Peel tortilla from parchment paper and transfer to frying pan. Cook 1-2 minutes per side, until golden in spots. Transfer to a clean kitchen towel and keep covered. Repeat with remaining dough.
*Tortillas can be kept in a resealable plastic bag. To re-heat, wrap in damp paper towels and microwave until warm.
Nutritional Analysis
| Calories | 94 |
|---|---|
| Total Fat | 3.1 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 132 mg |
| Carbohydrates | 15.4 g |
| Fiber | 1.3 g |
| Sugar | 0 g |
| Protein | 1.7 g |
| Potassium | 53 mg |
