• Corn Tortillas

    Corn tortillas are notoriously simple to make and only require 2 very basic ingredients.

    1 3/4 C. Masa Harina
    1 1/8 cups hot water

    Combine both ingredients in a medium bowl, mixing until thoroughly combined. Overturn onto a clean surface that has been lightly dusted with masa harina and knead until the dough is smooth and pliable. Place it back in the bowl, cover with plastic wrap and let the dough rest for about 30 minutes.

    Preheat a Griddle over medium high heat.

    Divide the dough into 12 balls and roll out each ball into a nice smooth round circle. If you want a mess free way to roll these out without sticking- take a gallon size ziploc bag and cut it down the seams. Place the ball of dough in the center of the bag (between the layers of plastic). Roll it out, Lift one Layer and then the other.

    Place the tortilla into the heated pan and cook about 25 seconds on each side, until they are slightly browned/puffy.

    If your tortillas stick, they are too wet. (add more Masa Harina)
    If they crumble, they are too dry. (add more liquid)

    Alternatively, they can be baked on oven grates to make "stand up" tortilla shells.

    Roast Chicken with Potatoes & Carrots ~ Chicken, Black B-b101-myo-tacoshells.jpg


    Masa Harina is generally found in 5lb bags in the Ethnic foods section of your grocery store for about $3. (on average) per bag.
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    Comments 5 Comments
    1. quilts4me's Avatar
      quilts4me -
      Will have to try this recipe. We had tacos tonight for dinner and was wondering if there was a recipe out there somewhere to make my own
    1. jmmquilter's Avatar
      jmmquilter -
      You can make your own taco salad bowls too. Just prepare as above, then:

      1. Line a cookie sheet with paper towels and place 3 small bowls upside down on the towels.
      2. Heat about 1 inch of oil or shortening in a skillet.
      3. Use tongs to put the tortillas in the hot oil.
      4. Don't turn your back on these or they will burn.
      5. Remove when they are golden brown , and drape over a bowl to cool.
      Fry one at a time. By the time you get to the third one, the first one should be cool and hard.

      You can also fry them. Place them on paper towels. sprinkle with salt and serve with salsa.
    1. Extrathrifty's Avatar
      Extrathrifty -
      If you like "flat bottom" extra crunchy shells, follow the directions above. When they finish cooking, loop them on your oven rack. You may wish to place some aluminum foil underneath to catch any dripping oil. Working with a hot oven may be tricky, so one may wish to cook all the tortillas first, then turn on the oven. Preheat the oven to 300 degrees F, for 8-10 minutes. The oven doesn't have to be very hot--this is only to dry the tortillas to crisp them.
    1. SCMary's Avatar
      SCMary -
      Thank you. I love taco salad . I wanted to learn how to make the taco bowls. I'm going to try this.
    1. OutIndoorGrl's Avatar
      OutIndoorGrl -

      Since returning to FB, I have enjoyed finding the recipe web pages and this site. I am trying to limit all un-necessary prepackaged and prepared foods. I like being able to control what is in my recipes. I limit my salt intake not because I have too but because I do not like it. I made flour tortillas a few days ago but they really do need lard and not white shortening like Crisco. I am planning to try this recipe this weekend. I plan to use as roll ups for enchiladas or cheese tortillas or wraps. It may be something to get use too as it will give the recipes a crunch and texture. I may try turning over a muffin tin to create bowls.


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