NDSU Extension - Eddy County

Accessibility


| Share

Lesson 4

Lesson 4 - Corn Tortillas (Unleavened and leavened breads/corn and flour tortillas)

Corn Tortillas

Ingredients

1 cup masa harina (do not substitute corn meal or corn flour)*

3/4 cup hot water (at least 110 F); added gradually

1/4 tsp. salt

Notes:  * In baking tests, we added an extra tablespoon of masa harina. Use plastic wrap instead of waxed paper (which is used for the flour tortillas). 

Directions

1. In a mixing bowl, mix together the masa harina and salt. 

2. Add 3/4 cup of hot water. 

3. Mix he dough with your hands in the bowl or knead it on a floured surface.  You may need to add more water or more masa harina to get dough with texture of Play Dough. 

4. Cover the bowl with a clean, damp paper towel or dampened dish towel.  Let rest 10 minutes. 

5. Use a spoon or a medium cookie scoop to portion the dough into golf ball-sized balls. 

6. Use your hands to roll the balls into round balls. 

7. Lay a piece of plastic wrap on the counter, spray with cooking spray and place one dough ball in the center. 

8. Cover the dough ball with a second piece of plastic wrap.

9. Use a rolling pin or a soup can or other can to roll the piece of dough into a circle about 4 to 5 inches across. 

10. If your dough is too sticky, add more masa harina to rest of the dough balls. 

11. Heat a nonstick skillet one medium heat (about 350 F).

12. Peel the tortilla away from the plastic wrap and cook for about one to two minutes, depending on how hot your pan or griddle is.  Flip with a turner and cook the other side for about another one or two minutes. 

13. Repeat with the remaining dough balls.

14. Place on a plate and cover with a damp paper towel. 

15. Fill with desired fillings, such as seasoned pinto beans, lettuce, tomatoes and cheese, and enjoy!

Makes six corn tortillas.  Each tortilla has 80 calories, 1 gram (g) fat, 2 g protein, 16 g carbohydrate, 2 g fiber and 100 milligrams sodium. 

Flour Tortillas

Ingredients

1 1/2 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 cup hot water (about 110 F)

2 Tbsp. cooking oil

Directions

1. Mix flour, salt and baking powder in a mixing bowl. 

2. Add hot water and oil.

3. Knead the dough with your hands in the bowl until a smooth dough is formed. 

4. Form the dough into a disk in the bowl. 

5. Cover with a damp paper towel or kitchen towel.  Allow to rest for 10 minutes.

6. Cut the dough into six even wedges.

7. Roll the six wedges of dough into balls.

8. Lay a piece of waxed paper on the counter, spray with cooking spray and place one dough ball in the center. 

9. Cover the dough ball with a second piece of waxed paper. 

10. Use a rolling pin or a soup can or other can to roll the piece of dough into a circle about 4 or 5 inches across.

11. If your dough is too sticky, add more flour to the rest of the dough balls. 

12. Heat a nonstick skillet on medium heat. 

13. Peel the tortilla away from the waxed paper and cook for about one to two minutes.  Flip with a turner and cook the other side for about one to two minutes.  The time will vary depending on how hot the pan or griddle is. 

14. Repeat with the remaining dough balls. 

15. If the tortilla browns too fast, turn down the heat. 

16. Place on a plate and cover with a damp paper towel. 

17. Fill with desired fillings, such as seasoned pinto beans and cheese. 

Make six tortillas.  Each tortilla has 140 calories, 5 grams (g) fat, 3 g protein, 22 g carbohydrate, 1 g fiber and 250 milligrams sodium. 

Videos

Lesson 4 - Zoom 

 

Corn Tortilla Video

 

Flour Tortilla Video

 

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.