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Alex Stupak’s Mexican Corn Tortilla

2015-01-21
  • This Post
  • Author : François (FX)
  • Category: Recipe
  • Posted on: Wednesday January 21, 2015
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
The corn tortilla by the chef Alex Stupak  

Don't forget to share your photos once you tried this recipe! HERE 








Mexican Corn Tortillas


 
Mexican Corn Tortillas

Source of the recipe

I got this recipe in the book "Tacos: Recipes and Provocations" by Alex Stupak.

Alex Stupak has become an expert in tacos after opening his restaurant and learning the Mexican cuisine in Mexico.

To purchase online, see HERE

 
Mexican Corn Tortillas
In his book, Stupak offers recipes "new wave", as he puts it : "to declare that the only good Mexican cuisine is 'authentic' also assumes that the cuisine has ceased evolving"

 

Ingredients

Mexican Corn Tortillas

For 10 Tortillas

 
1 ½ Cup Corn Masa Flour (168 grams)

1 Cup Water (232 grams)

 

For 14 Tortillas

 
2 Cups Corn Masa Flour (235.2 grams)

1 ½ Cup Water (324.7 grams)

 

For 6 Tortillas

 
1 Cup Corn Masa Flour (100.8 grams)

⅔ Cup Water (139.2 grams)

 

You will need...

Steps

We need

Corn Masa Flour

(1 ½ Cup or 168 g), widely available in our supermarkets. Masa harina is different from Corn Flour, in that it's made by soaking corn grains into a slaked lime, a process termed nixtamalization which will loosen the hulls from the kernels and softens the corn.

Sounds odd, but that's exactly how the ancient and wise Aztecs made their Masa Harina. I say wise because they understood that this tedious process would not only enhance the taste but also produce Niacin, a vitamin that was not available in their surroundings - this saved them from a lot of diseases.

Stupak shows in his book how to make Nixtamal, but honestly unless you are bored to death there is no point making it (Making it yourself will not produce a fine flour either) and in the defense of industrial Masa Harina, it can be easily found in supermarkets. You may find organic masa as well.

To purchase online, see HERE
Mexican Corn Tortillas

1. Let's knead the two ingredients (

Corn Masa Flour

(1 ½ Cup or 168 g) and

Water

(1 Cup or 232 g)) together by hand

2. Mixing the ingredients is easy, the masa absorbs the water like a thirsty hiker

3. Stop mixing as soon as the dough stopped sticking to your hands

4. Cover the masa with a damp towel
Mexican Corn TortillasMexican Corn TortillasMexican Corn TortillasMexican Corn Tortillas

The Tortilla Press

5. To make the tortillas you may want to use a tortilla press, a cheap instrument that you can buy anywhere. To purchase online, see HERE

6. Take a ziploc bag or freezer bag and cut two squares
Mexican Corn TortillasMexican Corn TortillasMexican Corn Tortillas

7. Grab a small handful of masa, about 44 g ( 1 oz )

8. Make a ball about the size of a golf ball and gently flatten it

9. Open the press, position the masa in the center and press, folding the top and pushing on the handle

10. Peel off the plastic and you will get a perfect rounded shape tortilla
Mexican Corn TortillasMexican Corn TortillasMexican Corn TortillasMexican Corn Tortillas

11. You will notice it's fun to make corn tortilla, and easier than the Flour tortillas

12. The tortilla is about 5.9" (or 5 29/32" or 15 cm) in diameter and less than 0.11" (or 1/8" or 0.3 cm) thick
Mexican Corn TortillasMexican Corn Tortillas

13. You need to cook the tortillas right away (as they dry fast)

14.  Cook one side, flip it and cook the other side

a few seconds

Mexican Corn TortillasMexican Corn Tortillas

Storing the cooked tortillas

15.  You may store the cooked tortillas on a plate sitting on a double boiler

16. Stupak mentioned that it's best if you use the tortillas right away. After cooking them, garnish them and serve your tacos, they will taste better when they are freshly cooked.
Mexican Corn Tortillas


Result

Bon Appétit !

Mexican Corn Tortillas


 

The other recipe of Tortillas

Alex Stupak’s Mexican Flour Tortilla



 

The result and the pix





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Don't forget to share your photos once you tried this recipe!
Click HERE 

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Cooking with the same Chef ?

All recipes of Alex Stupak

Recipes from the same Book!

All recipes from the book "Tacos: Recipes and Provocations"

To purchase the book online, see HERE
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 ½ Cup Corn Masa Flour (168 g)

1 Cup Water (232 g)