To reheat in the microwave wrap corn tortillas in a damp paper towel and place on a plate.
Potato skins. A great accompaniment to many mexican dishes they can also be deep fried to make tortilla. Reheat corn tortillas in a skillet or griddle over high heat until fully warmed through. While flour tortillas are popular corn tortillas actually predate flour tortillas. Diameter thin rounds with the help of a little flour.
To make the corn tortillas mix the flours oil and salt and make a dough by adding enough warm water. However the corn tortillas should turn light med light brown. Fresh corn tortillas can be stored in a plastic storage bag in the fridge for up to 10 days. It will probably look like this.
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 the 2 cups of masa harina and 12 teaspoon salt to a mixing bowl. The corn tortilla is originated from mexico during pre columbian times it has been a staple food in north american and mesoamerican cultures. 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. 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. Depending on the diameter you require for the dish roll out the dough into 6 150 mm. Consistency is key when mixing your masa for homemade corn tortillas.
Corn flour or maize flour forms the traditional tortilla in mexican cuisine. Add one cup of the warm water and stir until all of the water is absorbed. Corn tortillas can be traced back to the aztecs while flour tortillas were not produced until the spaniards brought wheat to mexico. 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.
Knead the dough well and keep or 12 hour. Or 225 mm. Corn tortillatortilla flour tortillacorn tortilla.