To reheat in the microwave wrap corn tortillas in a damp paper towel and place on a plate.
Greek vegetarian moussaka. It will probably look like this. Diameter thin rounds with the help of a little flour. Consistency is key when mixing your masa for homemade corn tortillas. Now start adding the rest of the warm water incrementally a couple tablespoons at a time and stirring regularly.
No oil is needed to cook the tortillas and although it is best to use a cast iron skillet a comal can also be used thin round griddle like pan. Or 225 mm. Or if you have a gas burner you can very carefully use tongs to place the tortillas one at a time directly over the flame. Add one cup of the warm water and stir until all of the water is absorbed.
However the corn tortillas should turn light med light brown. Corn tortillas can be traced back to the aztecs while flour tortillas were not produced until the spaniards brought wheat to mexico. A great accompaniment to many mexican dishes they can also be deep fried to make tortilla. It predates the alternative wheat flour version of the tortilla tortilla de harina or tortilla de trigo in all such cultures as wheat was not grown in the americas prior to european colonization.
Corn tortillas are made with masa harina finely ground cornmeal and are very quick and simple to make. The water amounts are just an estimation as the temperature and humidity will always play a factor in the process. Add the 2 cups of masa harina and 12 teaspoon salt to a mixing bowl. To reheat corn tortillas either heat a non stick skillet over medium high heat and then cook each tortilla for 15 30 seconds per side until warmed through.
Corn tortillatortilla flour tortillacorn tortilla. Reheat corn tortillas in a skillet or griddle over high heat until fully warmed through. Knead the dough well and keep or 12 hour. To make the corn tortillas mix the flours oil and salt and make a dough by adding enough warm water.
Microwave on high in 10 second increments until fully warmed through. Corn flour or maize flour forms the traditional tortilla in mexican cuisine. Depending on the diameter you require for the dish roll out the dough into 6 150 mm.