learn to make these delicious recipes in this class:
and Tips you will Learn:
the Tortilla Dough
tortillas are a "must-have" on a gluten-free diet. Not
only are they great with traditional Mexican cuisine but they
are a great substitution for bread in many cases. Tortillas are
quite simple and fun to make and require very few ingredients.
that is needed to get started making your own tortillas is a tortilla
press (either manual or electric) or a heavy flat-bottomed skillet.
You will also need two heavy skillets for cooking the tortillas
to perfection. Should you find that you are missing something
please visit the Glutenfreeda
shopping mall. You will find all the items available
through our affiliate Cooking.com.
the Tortilla Dough
only ingredient you need to have on hand to make fresh tortillas
is Masa Harina. Masa is readily available at most well-stocked
grocery stores. Since tortillas often accompany well-seasoned
Mexican foods, it is not necessary to add salt to the dough. However,
if you are going to be eating your tortillas as a bread substitute
you may want to consider adding a dash of salt to the dough to
give it a nice flavor all on its own. Below are the appropriate
measurements for different quantities of tortillas:
the masa in a large bowl. Pour the warm water over the masa. Mix
with your hands until it comes together into a ball. Cover with
plastic wrap and let rest for 30 minutes.
a heavy zip lock bag in two small enough so that it will
fit nicely between your tortilla press. When you are ready to
make the tortillas, place one heavy skillet over medium low heat
and another heavy skillet over medium high heat.
of a piece of dough and roll into a ball about 1 1/2 to 2 inches
in diameter. Lay one sheet of the heavy plastic wrap on the press.
Place the tortilla ball in the center and flatten slightly with
your hand. Cover with remaining sheet of prepared plastic and
lay the press over the top. After your first press, open and rotate
the tortilla in the plastic 45 degrees. Continue to press and
rotate until the tortilla is about the size of the press and about
1/16" thick. Peel the top layer of plastic off and invert
onto your hand. If your tortilla does not come away from the plastic
without tearing, then it is too wet and you will need to add a
small amount of masa to the dough. If the tortilla crumbles then
you need to add a little water to the dough. You do not need to
let the dough rest after making your adjustments.
the remaining sheet of plastic off and place in the skillet over
medium-low heat. Cook for about 30 seconds or until the tortilla
releases from the skillet. Invert onto the hotter skillet and
cook for about 30 seconds 1 minute or until lightly browned.
Invert and cook until remaining side is nicely browned in spots.
I was in college, one of my roommates (who happened to be Spanish),
decided to make an authentic Mexican dinner for us. She happened
to make Sopes (thick, hand-formed tortillas accompanied by a delicious
sauce, chicken, shredded cabbage and cheese). They were absolutely
delicious. In an effort to share that delicious experience you,
I recreated the recipe with great results. In order to make the
Sopes, all you need is masa and water as described above. Make
the dough according to the above ratios and let the dough rest
for 30 minutes. Note: Since the sopes are thicker than tortillas,
the yeild of sopes will be half of that for the tortillas listed
above in the table. Pour enough vegetable oil in a skillet
so that it is about a 1/4 inch deep. Heat over medium-high heat.
Pinch off a chunk of dough and form with your hand so that it
is about 3 inches in diameter and about 1/4 inch thick. Pinch
the sides so that there is a small lip around the outer edge of
the sope. Fry in the hot oil on both sides, until slightly crisp
and lightly browned (about 20 seconds per side). Drain on paper
towels. Repeat process for remaining sopes. For the complete recipe
for sopes please visit this months recipe
can easily make home-made corn tortilla chips with leftover tortillas.
Cut the tortillas in quarters and heat a 1/4 inch layer of vegetable
oil in a pan over medium-high heat. Fry the tortilla quarters
for about 20 seconds per side, or until crisp and lightly browned.
Remove from the oil with a slotted spoon and drain on paper towels.
Season with salt and enjoy!
store your tortillas, stack and place in a freezer bag. Freeze
until ready to use. To defrost, simply unseal the freezer bag
and defrost in the microwave. Cook on a dry skillet to warm thoroughly.