Friday, February 25, 2011

Thin Cornmeal Tortillas

I'd never made my own tortillas before but they were always on my list of things I wanted to try.  Recently while flipping through my copy of The King Arthur Flour Baker's Companion (great looking book don't you think?), I spotted a recipe for a non-traditional version of tortilla's that seemed just too easy and quick to pass by.  Since we're having steak fajita's for dinner last night, they called to me from the page saying "make me, make me".  Who was I to argue?




As stated in the cookbook, "The following is classically tortilla in texture, wafer-thin and pliable.  However, it includes both flour and cornmeal, something a real tortilla would never do.  We just happen to love the faint sweetness of the cornmeal paired with flour's soft texture."     Well, that sure sounds good to me too! 

Here is the recipe along with a few video's I thought would be fun to share about how easy it is to roll and cook these little round goodies.

THIN CORNMEAL TORTILLAS     {PRINT THIS RECIPE}

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
1/4 cup canola oil
1/2 cup plus 1 tablespoon water
1/2 teaspoon salt

-In a medium-sized bowl, mix together the flour, cornmeal, and oil.
-Gradually mix in the water and salt.
-Knead briefly, just until the dough is smooth.
-Divide the dough into equal pieces, weighing about 1-3/8 ounces each.
-Round the pieces into balls and flatten them slightly.
-Let them rest, covered, for at least 30 minutes.  This resting period improves the texture of the dough by giving the flour time to absorb the water, and also give the gluten time to relax, making the tortillas easier to roll out.
-Preheat an un-greased skillet over medium heat.
-Working with one piece of dough at a time (keeping the remaining dough discs covered), roll out each ball until about 8 inches in diameter. (I rolled mine out between two pieces of parchment paper).
-Cook the tortillas in the ungreased pan on medium/high heat for about 50-60 seconds on each side.
-Stack tortillas on top of one another as you remove them from the pan, to keep them soft and pliable.
-Serve warm or at room temperature.  *Note - These freeze well too.






Until I can figure out how to edit a few videos together (I'm sure it's not that difficult, I just have to take the time to learn), unfortunately I have to post them as three separate ones.  I'll get with the program soon, I promise :) 




Thin Cornmeal Tortilla Recipe

These were yummy!  When I was finally ready to serve them with my fajita's, I popped them into a warm oven with a few damp paper towels on top to they would become pliable and ready to use as shells.  They tasted great and the addition of the cornmeal was just wonderful, giving them an additional flavor boost.  Next time I make these, I think I slice them into ribbons and use them in tortilla soup or maybe even cut them, fry them in a little oil and use them for nachos (be still my heart).  The possibilities are endless now that we know how fast easy they are to make, right?

I hope you've enjoyed this recipe "vlog" and will try these tortillas soon and let me know how yours turned out.  I'm sure yours will be as big a hit with your family as mine were here!

Until we eat again,

6 comments:

  1. I love the idea of corn and flour tortillas all rolled into one. And who knew how easy they were to make? I wish I had that cookbook in front of me. I would love to thumb thru it! Have a great weekend Renee!

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  2. Ooh! Miss Anthropist Kitchen just posted a recipe for flour tortillas, now I'll have to bookmark your recipe for corn!

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  3. Kudos to you for making your own tortillas Renee! They do look lovely and don't worry about your videos, they were just fine too and I truly enjoyed your commentary:)

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  4. Make them thicker and fry in oil after you slightly grill them, you have Gorditas, Deep Fry them from the raw state, you have Puffy tacos, the best in drip down your arm greasy goodness! I have learned Tex Mex from my husband... I have recipes on my facebook notes if interested.

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  5. Fabulous! We made our own once, and they were kind of thick-still tasty, but yours look perfect!

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  6. Those are beautiful! You now have me craving fajitas in a majorly big way. Mmmm.

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Thanks for taking the time to visit me in my Kudos Kitchen. Your readership means a great deal to me. I hope that you'll never leave here hungry, and that you'll come back looking for seconds, and maybe even thirds :)
Take care and have a lovely day!
Renee

Kudos Kitchen By Renee

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