If you love to make tacos at home, then it’s a must to learn how to make corn tortillas from scratch. 3 ingredients and about 30 minutes is all it takes. This short, 3 minutes video gives you step-by-step instruction on the simple process of making tortillas. You don’t even need a tortillas press!
CORRECTION: Masa Harina is not pre-cooked, rather it’s pulverized, uncooked Masa dough.
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BARBACOA TACO SERIES
Corn Tortillas From-Scratch –
Roasted Salsa Verde –
Beef Barbacoa in Adobo Sauce –
FRESH CORN TORTILLA RECIPE
(makes 10 tortillas)
Masa Harina, 175g | 6oz. | 1 1/2 Cups
Fine Sea Salt, a fat pinch
Warm Water, 226g | 8oz. | 1 Cup
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EQUIPMENT THAT I USE (Affiliate Links)
Cast Iron Tortilla Press –
Lodge 12″ Cast Iron Pan –
Lodge Cast Iron Griddle (10″ x 20″) –
Tojiro DP Utility/ Petty Knife –
Mac 6″ Curved Boning Knife –
KitchenAid Pro Line 7 Qt. Stand Mixer –
KitchenAid Pasta Roller Attachments –
Cuisinart 14 Cup Food Processor –
Ooni 3 Portable Pizza Oven –
Gas Burner Attachment for Ooni 3 Pizza Oven –
Pasta alla Chitarra Pasta Cutter with Rolling Pin –
Gnocchi Rolling Board –
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer –
All-Clad Stainless Steel 10″ Fry Pan –
All-Clad Stainless Steel 14″ Fry Pan –
All-Clad Stainless Steel 1.5 Qt. Sauce Pot –
Le Creuset Enameled 11.75″ Cast Iron Skillet –
Fujifilm X-H1 Mirrorless Camera –
Fujifilm 35mm f1.4 Lens –
Fujifilm 18mm f2 Lens –
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm –
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