343K views · 2.1K reactions | Claudette Zepeda's Hot Tip for Corn Tortillas | The secret to perfect homemade tortillas is hiding in those tomatillo husks! Claudette Zepeda, our minds are BLOWN! #FNHotList Get her recipe:... | By Food Network | I'm going to show all of you some pro tips that I learned when I was very, very young and had to make the softest, most delicate corn tortilla using masa harina. The pH inside of a tomatillo husks makes for a softening of the masa harina, and it makes it a very tender crumb. This is a two-part hack. One, hot water. If you've ever made dumplings, you know hot water dough is a thing. Hot water immediately relaxes the gluten. Two, the tomatillo husks have this enzyme-- and that's why they're sticky because this is a gooseberry. Have an enzyme that makes the dough, without any sort of chemicals, a very soft dough. And that'll rest for about three minutes or so. And you're going to let it steep just like you would a tea. Squeeze as much of the water of the leaves out. Meanwhile, we have-- our cup of masa harina is going to go in your bowl. Half a teaspoon of salt. So once your cup of water is in your masa harina, you just start to work it in. You just have to let the dough absorb that water. "Masa" is from the word "amasar," which means to massage. So doing this kneading process is adding air and incorporating all that moisture into it. So a little bit more. Now this is a fine dance between too much and just enough. So as long as it's-- it's tacky but it no longer sticks to my hand, that's perfect. You can do your portions of your tortillas. You should end up with about 12 tortillas, 12 portions. We're going to cover it with a damp towel and get your comal hot tortilla presses. They come in lots of different shapes, sizes, textures. I like a heavier iron press. Plastic in it. I like the produce bag from the grocery store. This is the perfect size, because this is what my grandma used. This is what my mom used. Ziploc bags are too thick. Tortilla goes into the center of the press. You're going to place your plastic over, squeeze down. This side is really thin compared to this side. So what I'm going to do is I'm just going to flip around over and just literally tap it a little bit. And you should have it come off the plastic easily. You want to be gentle. Masa should be tender enough but sturdy enough to flip between one hand and the other. You don't slap it on the comal. You lay it on the comal. So it's a baby. You're going to lay it down. And because my comal is very, very hot, it will immediately start to cook. And you'll see the edges cook faster. It starts going from a light yellow to a deeper yellow. Just going to lift. Flip within 30 seconds of the first lay, and you have that beautiful browning of the corn. Flip one more time. Now this is the part where the inside corn actually starts to cook. It's like magic. I like to press it down a little bit so it doesn't burn. But what happens when your tortilla puffs is that the tortilla is actually-- the masa and the center is cooking. You might think, like, oh, this tortilla is going to be a little bit too crunchy. You put it in here and you lay it down, put it to bed. [shushing] It's going to meet with all its other friends, and they're going to steam together and then get soft. You take it out and-- see the texture? This one was the thinnest one that I made. This one's a little bit thicker. I personally love this texture. But then you do the squeeze test. That pH-enhancing tomatillo tea made it be the most softest, pliable corn tortilla you'll ever eat. Wow. No cracks here.
72K views · 644 reactions | Claudette Zepeda's Hot Tip for Corn Tortillas | The secret to perfect homemade tortillas is hiding in those tomatillo husks! Claudette Zepeda, our minds are BLOWN! #FNHotList Get her recipe:... | By Food Network | I'm going to show all of you some pro tips that I learned when I was very, very young and had to make the softest, most delicate corn tortilla using masa harina. The pH inside of a tomatillo husks makes for a softening of the masa harina, and it makes it a very tender crumb. This is a two-part hack. One, hot water. If you've ever made dumplings, you know hot water dough is a thing. Hot water immediately relaxes the gluten. Two, the tomatillo husks have this enzyme-- and that's why they're sticky because this is a gooseberry. Have an enzyme that makes
Half and Half Tortillas
I finally got around to experimenting with a recipe for Half and Half Tortillas! These are tortillas that use both masa harina and wheat flour in the dough, giving you a more hearty tortilla that still has plenty of corn flavor. They're becoming increasingly popular so you may have seen them in your local markets, but you'll get quite an upgrade in flavor if you make your own and they are surprisingly easy to make. mexicanplease.com
Small Batch Flour Tortillas
Joanie | One Dish Kitchen
Small Batch Flour Tortillas
Joanie | One Dish Kitchen