How to Make Corn Tortillas
How to make Corn Tortillas. How to Make Corn Tortillas by Jauja Cocina Mexicana™. Home-made fresh tortillas from corn masa flour. A step-by-step recipe with instructions and tips for authentic, freshly made and traditional corn tortillas every time. Buen provecho and thanks so much for subscribing
#tortillas #corntortillas
INGREDIENTS AND STEPS
- 1 heaping cup corn masa flour, 1 1/2 cup water, pinch of salt
- Mix and let corn masa rest for 15-20 min
- Preheat griddle or comal
- Prepare 8 masa balls ~ 2 in diameter
- Press, slide onto griddle and turn
- Turn again, and finish cooking until tortilla puffs
- Remove and keep warm in tortillero
- Enjoy, and buen provecho!
TIPS
1. Check the relationship between the corn masa and water and let it rest for at least 15-20 min before use
2. Ensure a high temp of comal before placing the tortilla
3. Apply gentle pressure to the tortilla press
4. Time to 1st turn - as soon as edge appears slightly done
5. Cook for ~ 1 min before the 2nd turn
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Contact: jaujacocinamexicana@gmail.com
Binging with Babish: Nachos from The Good Place (plus Naco Redemption)
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Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Cut the tortilla into thin strips! This recipe makes me never get tired of eating pizza.
Ingredients:
1. 3 tortillas
2. 1 or 2 tomatoes
3. 100 grams of cheese
4. 1/2 bell pepper
5. 3 eggs
6. 150 grams of milk
7. Salt to taste
8. Pepper to taste
9. 50 grams of parsley
10. Vegetable oil.
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Tortillas with Chili (double recipe)
Tortillas with Chili (double recipe)
Corn Tortilla Ingredients:
1 and 1/2 cup (tea) of wheat flour,
1 and 1/2 cup (tea) of baking powder,
2 teaspoons of salt,
1 cup of warm water,
1 tablespoon of lard or butter.
How to prepare the Corn Tortilla:
[1] Mix the wheat flour, baking powder, salt, warm water and lard.
[2] Knead the dough until the ingredients are fully mixed.
[3] Divide the dough into approximately 10 or 12 balls.
[4] Cover the dough and let it rest for 10 minutes.
[5] Roll out the balls to form tortillas.
[6] Heat and grease the skillet over medium heat.
[7] Place the tortillas to brown on both sides one at a time in the skillet.
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Chili Ingredients:
1kg of ground beef,
200g of chopped bacon,
1 tablespoon of salt,
1 tablespoon of black pepper,
1 tablespoon of powdered coriander,
1 tablespoon of cumin powder,
1 tablespoon of chili powder,
3 tablespoons of spicy paprika,
1 cup of tomato paste,
1/2 can of peeled tomatoes,
2 chopped onions,
10 chopped garlic cloves,
2 tablespoons of Worcestershire sauce,
2 cups of baked beans with 1/2 tablespoon salt and 1 bay leaf,
1/2 chopped green pepper,
1/2 chopped red pepper,
2 cups of vegetable stock or 2 cups of water.
How to prepare Chilli:
[1] In a large saucepan, add bacon, garlic, peppers, onions, and tomato paste to fry.
[2] Let it braise for 20 minutes over low heat.
[3] Add meat and stir continuously for 30 minutes.
[4] Add salt, black pepper, coriander powder, cumin powder, chili powder, spicy paprika powder and Worcestershire sauce.
[5] After mixing, add 2 cups of vegetable stock or water.
[6] Finally, add the cooked beans.
[7] Continue cooking for another hour on low heat, with the pan covered. Stir from time to time.
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Chili Accompaniments:
- Guacamole,
- Sour cream,
- Cheese dish, grated,
- Creamy cheddar cheese,
- Nachos,
- Corn tortillas (recipe above).
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#tortilla
#chilli
# mexican
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe