The corn tortilla is a typical food of Mexican cuisine that is consumed throughout the year, on any occasion and with almost all kinds of food. The most common is to make tacos when eating. The original base for its elaboration is through the nixtamalized corn, which consists of cooking the corn grains in water with lime and then forming a white-yellow homogeneous mass, although nixtamalized cornmeal can also be used to make dough, Wheat flour, whole wheat flour and purple cornmeal. If you want to know how to do the Mexican corn tortillas we invite you to follow the step by step of this recipe at recipesgratis.net.
| 🚻 20 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Mexican corn tortillas: |
| 1 kilogram of nixtamalized cornmeal to make mass 1¼ liters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, iron, |
Ingredients to make Mexican corn tortillas:
1. Put the nixtamalized cornmeal in a container and forms a volcano. Pour the water little by little and go mixing with your hand until you get a homogeneous dough.
Trick: If in your country you do not get the nixtamalized flour you can use cornmeal that they sell in 1kg presentations.
2. Once we have the dough for Mexican corn tortillas formed and ready, we let it rest for about 5 minutes. In this step you can warm a comal or nonstick pan for cooking tortillas.
3. since our dough has rested, forms a small ball and put it on the machine to make tortillas, previously with plastics so that it does not stick to us.
4. Close the machine to make tortillas and compress gently, open and turn to the tortilla to do the same on the other side and form a corn tortilla of a uniform thickness.
5. In case of not having a machine to make tortillas you can help plastics and give it the form, pressing slightly until you get a thickness of approximately 3 millimeters.
6. Now one of the plastics of the Mexican corn tortillas and put it on your hand, take off the other plastic and help yourself to put it on the previously hot comal or pan. When you start forming small balls, volt it on the other side.
7. Once you turned the corn tortilla, you will start inflating and that means that you are ready for you to get it and reserve wrapped in a fabric napkin. Continue like this until you finish the dough and do not forget to accompany your favorite food with a good Mexican corn tortilla.
