What To Know
- Using a tortilla press or a heavy skillet, flatten each dough ball into a thin, round tortilla.
- By following these steps and incorporating the expert tips provided, you can master the art of creating these pliable and delectable tortillas that will transport you to the vibrant streets of Mexico.
- You can also store them in the refrigerator for up to a week or in the freezer for up to 2 months.
Street tacos, an iconic culinary delight from Mexico, are incomplete without their soft, pliable corn tortillas. Mastering the art of making these tortillas at home allows you to elevate your taco game and transport yourself to the vibrant streets of Mexico. This comprehensive guide will provide you with step-by-step instructions and expert tips to create authentic street taco corn tortillas that will tantalize your taste buds.
Choosing the Right Corn Flour
The foundation of great corn tortillas lies in selecting the right corn flour. Look for masa harina, a specially treated corn flour that has been nixtamalized, a process that improves its flavor, texture, and nutritional value.
Hydrating the Masa Harina
In a large bowl, combine 2 cups of masa harina with 1 cup of warm water. Gradually add more water, 1 tablespoon at a time, until the dough forms a cohesive ball. The dough should be slightly sticky but not too wet.
Kneading the Dough
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. This kneading process develops the gluten in the dough, giving the tortillas their characteristic flexibility.
Forming the Tortillas
Divide the dough into 12 equal portions. Roll each portion into a ball and cover with a damp cloth to prevent them from drying out.
Pressing the Tortillas
Using a tortilla press or a heavy skillet, flatten each dough ball into a thin, round tortilla. Aim for a thickness of about 1/16 inch.
Cooking the Tortillas
Heat a griddle or skillet over medium-high heat. Place the tortillas on the hot surface and cook for 30-60 seconds per side, or until they become slightly golden brown and puffed up.
Keeping the Tortillas Warm
As you cook the tortillas, wrap them in a clean kitchen towel to keep them warm and pliable. This will prevent them from becoming dry and brittle.
Serving the Tortillas
Corn tortillas are best served immediately with your favorite street taco fillings. From tender carnitas to juicy al pastor, the possibilities are endless.
Tips for Perfect Corn Tortillas
- Use room temperature water to hydrate the masa harina.
- Knead the dough thoroughly to develop the gluten.
- Don’t overcook the tortillas, as they will become tough.
- If you don’t have a tortilla press, use a heavy skillet or a rolling pin.
- Experiment with different fillings to create your own unique street taco creations.
Summary: The Art of Authentic Tortillas
Making corn tortillas like street tacos is a culinary skill that adds authenticity and flavor to your taco experience. By following these steps and incorporating the expert tips provided, you can master the art of creating these pliable and delectable tortillas that will transport you to the vibrant streets of Mexico.
Quick Answers to Your FAQs
Q: What is the difference between corn tortillas and flour tortillas?
A: Corn tortillas are made with masa harina, a treated corn flour, while flour tortillas are made with wheat flour. Corn tortillas have a slightly grainy texture and a more pronounced corn flavor.
Q: Can I use regular cornmeal to make corn tortillas?
A: No, regular cornmeal is not suitable for making corn tortillas. It has not undergone the nixtamalization process, which is essential for the correct flavor and texture.
Q: How do I store corn tortillas?
A: Corn tortillas can be stored in an airtight container at room temperature for up to 2 days. You can also store them in the refrigerator for up to a week or in the freezer for up to 2 months.
