![]() I mean really, how much different could they be? Same ingredients, same cooking method, same everything - right? Or reheat them in a slightly oiled skillet, such as a cast iron skillet.I've heard the hype for years, that homemade corn tortillas are so much better than store-bought. The tortillas will be softer and more pliable this way. Just be sure to cover your plate with a paper towel or a lightly damp kitchen towel. You can wrap the whole stack in aluminum foil and reheat them in a preheated oven at 350☏ for 5 to 10 minutes, depending on the size of your stack. Regardless of how you reheat your tortillas, the trick is to heat them without drying them out. Thaw and reheat in a skillet or microwave whenever you'd like. Cool them completely and store them in between sheets of waxed paper in a zip-top freezer bag. ![]() If you love fresh corn tortillas as much as we do, you can also make up a double batch and freeze the cooked tortillas. ![]() Then, pinch off bits of dough to make fresh corn tortillas whenever you desire. You can't freeze the prepared masa dough, but you can store it in the refrigerator for a couple of days. But if you want perfect circles, you can use a 5-inch biscuit cutter to shape your tortillas. We don't mind the uneven edges since it gives it that extra homemade feeling. Still place the dough ball in between 2 sheets of thick plastic (we recommend using a plastic freezer bag cut into 2 squares). You can also make homemade corn tortillas with a rolling pin. Just be sure to place the dough ball between the plastic sheets to prevent sticking. You can use a large skillet, a flat-bottomed glass casserole dish, a cutting board, or even a large heavy book to flatten the dough. How to Make Corn Tortillas Without a Tortilla PressĪlthough we love our tortilla press, maybe you don't want to buy one just to make tortillas.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |