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charisstomaThin Cornmeal Tortillas
https://www.kingarthurflour.com/recipes/thin-cornmeal-tortillas-recipe
This tortilla is wafer-thin and pliable, like any standard tortilla. However, it falls off the classic track by including both flour and cornmeal, something a "real" tortilla would never do. We just happen to love the faint sweetness of cornmeal paired with flour's soft texture — so there!
PREP 25 mins |TOTAL 55 mins |10 tortillas
Ingredients
1 1/3 cups (156g) King Arthur Unbleached All-Purpose Flour
2/3 cup (78g) yellow cornmeal
4 tablespoons (50g) corn oil or vegetable oil
1/2 cup + 1 tablespoon (128g) water
1/2 teaspoon salt
Instructions
1. In a medium-sized bowl, mix together the flour, cornmeal, and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth.
2. Divide the dough into 10 pieces, weighing about 1 3/8 ounces each. Round the pieces into balls, flatten them slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out.
3.Preheat an ungreased cast iron griddle or heavy frying pan over medium heat.
4. Working with one piece of dough at a time (keeping the remaining dough balls covered), roll the balls out until they're about 8" in diameter.
5. Fry the tortillas in the ungreased pan for about 45 seconds on each side, or until they're beginning to brown in spots. (Or, if you have a tortilla baker — use it!)
6. Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable. Serve warm or at room temperature.
7. Store tortillas, tightly wrapped, in a plastic bag at room temperature. Freeze for longer storage.
******
HOMEMADE CORN TORTILLAS*
https://www.yummyhealthyeasy.com/homemade-corn-tortillas/
These homemade ones have only five ingredients, which you probably already have, and are so EASY to make! The process is similar to a pancake, brown and flip.
Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 12
Ingredients
1-1/2 cup water
1 egg
1/2 cup corn meal white or yellow
1 cup all-purpose flour
1 1/2 tsp. salt
Instructions
1. Mix all ingredients together in a mixing bowl. In a non-stick skillet over medium heat, ladle approximately 1/4 cup of mixture. Using bottom of spoon or measuring cup, spread and even out the tortilla circle so not too thick.
2. Wait for about one minute and then flip the tortilla over and brown the opposite side.
3. Repeat process, making approximately 12 corn tortillas.
******
Easy Taco Quiche*
https://www.yummyhealthyeasy.com/easy-taco-quiche
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 6 -8
Ingredients
4 corn tortillas
1 lb. lean ground beef
1/2 red onion
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. oregano
1/2 tsp. cumin
8 oz. Monterey Jack cheese shredded
1 cup milk
3 eggs
topping suggestions: lettuce avocado, olives, tomatoes, cilantro, sour cream, salsa or hot sauce
Instructions
1. Preheat oven to 350 degrees F. Lightly spray a 9 inch pie pan with cooking spray.
2. Tear corn tortillas in half and place on bottom of pie pan, lining the bottom.
3. Brown ground beef and onion. Add garlic powder, chili powder, thyme, salt, oregano and cumin. Pour over torn tortillas in pie pan.
4. Top beef mixture with Monterey Jack cheese. Beat eggs and milk together and pour over the mixture in pie pan.
Bake for approximately 50-60 minutes, or until eggs are set. Cut into pie slices and top with any taco toppings you prefer.
From J in NM-
When I'm making a big batch of red chile enchiladas, I take the corn tortillas out and spread them on a cookie sheet, warm the oven up to 350° and use a clean 2"-3" painter's brush, and brush them lightly with oil, both sides. Pop them in the oven and turn once in between, total 4-6 minute. Now, if you want them crisp, turn the heat up to 375°F and watch them closely until they just start to brown at abt 3 minutes, turn them and watch ... usually 2 more minutes. TOSTADAS! I don't fry them oneXone anymore.
https://www.kingarthurflour.com/recipes/thin-cornmeal-tortillas-recipe
This tortilla is wafer-thin and pliable, like any standard tortilla. However, it falls off the classic track by including both flour and cornmeal, something a "real" tortilla would never do. We just happen to love the faint sweetness of cornmeal paired with flour's soft texture — so there!
PREP 25 mins |TOTAL 55 mins |10 tortillas
Ingredients
1 1/3 cups (156g) King Arthur Unbleached All-Purpose Flour
2/3 cup (78g) yellow cornmeal
4 tablespoons (50g) corn oil or vegetable oil
1/2 cup + 1 tablespoon (128g) water
1/2 teaspoon salt
Instructions
1. In a medium-sized bowl, mix together the flour, cornmeal, and oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth.
2. Divide the dough into 10 pieces, weighing about 1 3/8 ounces each. Round the pieces into balls, flatten them slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out.
3.Preheat an ungreased cast iron griddle or heavy frying pan over medium heat.
4. Working with one piece of dough at a time (keeping the remaining dough balls covered), roll the balls out until they're about 8" in diameter.
5. Fry the tortillas in the ungreased pan for about 45 seconds on each side, or until they're beginning to brown in spots. (Or, if you have a tortilla baker — use it!)
6. Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable. Serve warm or at room temperature.
7. Store tortillas, tightly wrapped, in a plastic bag at room temperature. Freeze for longer storage.
******
HOMEMADE CORN TORTILLAS*
https://www.yummyhealthyeasy.com/homemade-corn-tortillas/These homemade ones have only five ingredients, which you probably already have, and are so EASY to make! The process is similar to a pancake, brown and flip.
Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 12
Ingredients
1-1/2 cup water
1 egg
1/2 cup corn meal white or yellow
1 cup all-purpose flour
1 1/2 tsp. salt
Instructions
1. Mix all ingredients together in a mixing bowl. In a non-stick skillet over medium heat, ladle approximately 1/4 cup of mixture. Using bottom of spoon or measuring cup, spread and even out the tortilla circle so not too thick.
2. Wait for about one minute and then flip the tortilla over and brown the opposite side.
3. Repeat process, making approximately 12 corn tortillas.
******
Easy Taco Quiche*
https://www.yummyhealthyeasy.com/easy-taco-quiche
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 6 -8
Ingredients
4 corn tortillas
1 lb. lean ground beef
1/2 red onion
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. oregano
1/2 tsp. cumin
8 oz. Monterey Jack cheese shredded
1 cup milk
3 eggs
topping suggestions: lettuce avocado, olives, tomatoes, cilantro, sour cream, salsa or hot sauce
Instructions
1. Preheat oven to 350 degrees F. Lightly spray a 9 inch pie pan with cooking spray.
2. Tear corn tortillas in half and place on bottom of pie pan, lining the bottom.
3. Brown ground beef and onion. Add garlic powder, chili powder, thyme, salt, oregano and cumin. Pour over torn tortillas in pie pan.
4. Top beef mixture with Monterey Jack cheese. Beat eggs and milk together and pour over the mixture in pie pan.
Bake for approximately 50-60 minutes, or until eggs are set. Cut into pie slices and top with any taco toppings you prefer.
From J in NM-
When I'm making a big batch of red chile enchiladas, I take the corn tortillas out and spread them on a cookie sheet, warm the oven up to 350° and use a clean 2"-3" painter's brush, and brush them lightly with oil, both sides. Pop them in the oven and turn once in between, total 4-6 minute. Now, if you want them crisp, turn the heat up to 375°F and watch them closely until they just start to brown at abt 3 minutes, turn them and watch ... usually 2 more minutes. TOSTADAS! I don't fry them oneXone anymore.
