Recipe: Homemade Corn Tortillas/Taco Shells
🕒 Cook Time: 15 minutes
🕒 Prep Time: 25 minutes
🕒 Total Time: 40 minutes
🥘 Recipe Category: Breads
🔍 Keywords: Grains, Vegetable, Southwestern U.S., Mexican, < 60 Mins, Stove Top, Easy
🍽️ Recipe Yield: 12 tortillas
Description: A Mexican meal is just not complete without some tortillas to butter or wrap around fillings. Tortillas can be found on Mexican tables and at nearly every meal. Here’s how you can make your own flavorful corn tortillas or crispy taco shells right at home!
Nutritional Information (per serving):
- Calories: 69.3
- Fat Content: 0.7g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 388.9mg
- Carbohydrate Content: 14.5g
- Fiber Content: 0g
- Sugar Content: 0g
- Protein Content: 1.8g
Ingredients:
- 2 cups masa harina
- 1 1/2 cups water
- 1/2 teaspoon salt
Instructions:
-
Prepare the Dough:
- In a mixing bowl, combine masa harina with water.
- Mix with hands until the dough is moist but holds its shape.
- Add more water if needed to achieve the right consistency.
- Let the dough rest for 15 minutes to allow the masa to hydrate fully.
-
Form the Tortillas:
- Divide the rested dough into 12 equal-sized balls.
- Dampen each dough ball slightly with water to prevent sticking.
- Using a tortilla press or a flat baking dish, press each dough ball between two pieces of waxed paper to form a 6-inch round tortilla.
- Carefully peel off the top sheet of waxed paper.
-
Cook the Tortillas:
- Heat an ungreased griddle or skillet over medium-high heat.
- Place the tortilla, paper side up, onto the hot griddle or skillet.
- Gently peel off the remaining paper.
- Cook for about 30 seconds or until the edges of the tortilla begin to dry and lift from the surface.
- Flip the tortilla and cook for an additional 30 seconds or until the surface appears slightly puffy.
- Repeat the process with the remaining dough balls, cooking each tortilla individually.
-
Make Taco Shells:
- In a heavy skillet, heat about 1/4 inch of cooking oil over medium-high heat.
- Fry each tortilla for about 10 seconds or until it becomes limp.
- Using tongs, fold the tortilla in half and continue frying, holding the edges apart to create the classic taco shell shape.
- Cook for 1 1/4 to 1 1/2 minutes more or until the shell is crisp and golden brown, turning once during frying.
- Drain the fried taco shells on paper towels to remove excess oil.
Now, your homemade corn tortillas and crispy taco shells are ready to be filled with your favorite ingredients and enjoyed! Whether you’re making tacos, quesadillas, or enjoying them plain, these homemade tortillas will elevate any Mexican-inspired dish to the next level. Enjoy the delicious flavors and textures of authentic corn tortillas made right in your own kitchen!
