CHIPOTLE CORN TORTILLASFrom choclytcandy 7 years ago
- Makes twelve 6-inch tortillas. shopping list
- chipotle chiles give these tortillas a spicy bite. The dough should be very wet; if it is too dry, the tortillas will be crisp and brittle. If the dough becomes too dry to work with, knead in additional water. Using two skillets to toast the tortillas in step 4 saves time. Don’t skip the final steaming step; it’s crucial for attaining a soft tortilla texture. To reheat tortillas quickly we found it best to use the microwave. Simply stack the tortillas on a plate, sprinkle them with a little water, cover them with microwave-safe plastic wrap, and microwave on high until warm and soft, 1 to 2 minutes—this method can also be used to heat store-bought tortillas. shopping list
- INGREDIENTS shopping list
- 2 cups masa harina shopping list
- 1 tablespoon minced chipotle chiles in adobo sauce shopping list
- 1 teaspoon vegetable oil shopping list
- 1/4 teaspoon salt shopping list
- 2 cups warm water shopping list
- Making Corn Tortillas: shopping list
- 1. roll the dough into balls (about 3 tablespoons of dough each). shopping list
- 2. Line the bottom of the tortilla press with a sheet of parchment paper, and lay a ball of dough in the center. shopping list
- 3. Top with another sheet of parchment paper and press the dough into a 5 or 6-inch round tortilla; set the parchment-encased tortilla aside and repeat with the remaining dough. shopping list
- 4. To cook: toast the torillas, one at a time, in a hot, dry skillet, without moving, until the tortilla moves freely when the skillet is shaken, about 30 seconds. Flip and cook the second side until the edges curl and the underside is spotty brown, 30 to 60 seconds. shopping list
How to make it
- 1. Cut twenty-four 8-inch squares of parchment paper; set aside.
- 2. Add the chipotle chili to the masa, then mix with the oil and salt in a medium bowl. Stir in 1 1/4 cups of the water with a rubber spatula to form a soft dough. Using your hands, knead the dough in the bowl, adding additional water as needed until the dough is very soft and has the texture of a very wet cookie dough (nearly too wet to handle). Cover and set the dough aside for 5 minutes.
- 3. TO PRESS THE TORTILLAS: Pinch off a 3- tablespoon-sized piece of dough, and roll into a ball. Lay one square of the parchment on the bottom of the press, place the ball of dough in the middle, and lay the second piece of parchment over the top. Press the ball gently into a 1/8-inch-thick tortilla (5 to 6 inches in diameter). Remove the parchment-encased tortilla from the press and set aside; repeat with the remaining dough and parchment squares. (The tortillas can be held, covered, at room temperature for up to 4 hours before cooking.)
- 4. TO COOK THE TORTILLAS: Line a baking sheet with two clean damp dish cloths; set side. Heat an 8 or 10-inch nonstick skillet (or griddle) over medium-high heat until hot, about 2 minutes. Working with one tortilla at a time, gently peel off the parchment, one side at a time, and lay the tortilla in the dry skillet. Cook, without moving, until the tortilla moves freely when the pan is shaken, about 30 seconds. Flip the tortilla over and cook until the edges curl and the bottom is spotty brown, 30 to 60 seconds. Flip the tortilla back over and continue to cook until the first side is spotty brown, 30 to 60 seconds. Lay the toasted tortilla between the damp dish cloths; repeat with the remaining tortillas. (The tortillas can be transferred to a zipper-lock bag and refrigerated for up to 5 days.)
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