Taco Night with Homemade Corn Tortillas

You can never have too many Mexican recipes, so give Taco Night with Homemade Corn Tortillas a try. One serving contains 55 calories, 1g of protein, and 1g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 16 and costs 8 cents per serving. 29 people were impressed by this recipe. From preparation to the plate, this recipe takes around 50 minutes. If you have ground cumin, chili powder, ground coriander, and a few other ingredients on hand, you can make it. It is brought to you by Pies and Plots. With a spoonacular score of 70%, this dish is solid. Homemade Hard Taco Night with Carnitas and Pinto Beans, Coffee-Rubbed Pork Tacos on Homemade Chocolate Corn Tortillas, and Soft Chicken Tacos with Cilantro Chimichurri and Homemade Corn Tortillas are very similar to this recipe.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, place the masa and salt. Stir together and then slowly stir in the water until a dough is formed. The dough should come together and feel like Play-Doh, not dry and crumbly or sticky. If it is too dry, slowly add more water. If it is too wet, slowly add more masa.Once the dough is the right consistency, form it into a ball and cover the bowl with a towel or parchment paper. Allow to rest for 30 minutes – 2 hours at room temperature.Once the dough had rested, cut it into 16 roughly equal pieces. Roll each piece into a ball and press it between two pieces of parchment paper with your hands. Try to press it into an evenly thin, round shell, about 1/8 inch thick. Stack pressed tortillas on a plate with parchment between them.Preheat a cast-iron or non-stick skillet over medium-high heat. Depending on the size of the skillet, place 1 or 2 tortillas in the skillet and cook about 1 minute. Flip the tortillas and cook about 1 minute more until both sides are lightly charred.Wrap the cooked tortillas in a towel or parchment paper and continue cooking until all are finished. Tortillas may be stored in an airtight container in the refrigerator for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in the refrigerator.In a small bowl stir together spices. Use immediately to season ground beef, fish, steak, or chicken to make tacos.

 

Step by step:

1. In a large bowl, place the masa and salt. Stir together and then slowly stir in the water until a dough is formed. The dough should come together and feel like Play-Doh, not dry and crumbly or sticky. If it is too dry, slowly add more water. If it is too wet, slowly add more masa.Once the dough is the right consistency, form it into a ball and cover the bowl with a towel or parchment paper. Allow to rest for 30 minutes – 2 hours at room temperature.Once the dough had rested, cut it into 16 roughly equal pieces.

2. Roll each piece into a ball and press it between two pieces of parchment paper with your hands. Try to press it into an evenly thin, round shell, about 1/8 inch thick. Stack pressed tortillas on a plate with parchment between them.Preheat a cast-iron or non-stick skillet over medium-high heat. Depending on the size of the skillet, place 1 or 2 tortillas in the skillet and cook about 1 minute. Flip the tortillas and cook about 1 minute more until both sides are lightly charred.Wrap the cooked tortillas in a towel or parchment paper and continue cooking until all are finished. Tortillas may be stored in an airtight container in the refrigerator for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in the refrigerator.In a small bowl stir together spices. Use immediately to season ground beef, fish, steak, or chicken to make tacos.

Nutrition Information:

covered percent of daily need