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Cuisine d'Aubéry
The food blog of FX
Base Tortilla

https://www.cuisinedaubery.com/recipe/mexican-corn-tortilla-by-alex-stupak/

Alex Stupak’s Mexican Corn Tortilla

A recipe by Alex Stupak Wednesday January 21, 2015
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The corn tortilla by the chef Alex Stupak

FX (François-xavier)

About this recipe

Alex Stupak’s Mexican Corn Tortilla
Alex Stupak’s Mexican Corn Tortilla

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

Alex Stupak’s Mexican Corn Tortilla

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"

Alex Stupak’s Mexican Corn Tortilla

Alex Stupak’s Mexican Corn Tortilla

Print Recipe, with photos Print Recipe, no photos
Chef: Alex Stupak Preparation Time: 10 Minutes Cooking Time: 10 Minutes Yield: 10 Tortillas Skill: Easy Level Cuisine: Mexican Cuisine Courses: Base, Tortilla, 
Masa
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Ingredients
  • 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...
    White Maseca Corn Flour
    Tortilla Press
    Cast Iron Shallow Casserole Le Creuset
    Saute Pan Scanpan
    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

    Alex Stupak’s Mexican Corn Tortilla

    White Maseca Corn Flour

    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

    Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla

    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

    Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla

    Tortilla Press

    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

    Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla

    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

    Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla

    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

    Alex Stupak’s Mexican Corn Tortilla Alex Stupak’s Mexican Corn Tortilla

    Cast Iron Shallow Casserole Le CreusetSaute Pan Scanpan


    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.

    Alex Stupak’s Mexican Corn Tortilla
    Result

    Bon Appétit !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
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    The other recipes for Tortillas

    Alex Stupak’s Mexican Flour Tortilla

    All recipes for Tacos

    Easy Mexican Chicken Tacos

    Asian Beef Tacos (“Tacos estilo Asiáticos”)

    Recipes by chef Alex Stupak

    Alex Stupak’s Mexican Corn Tortilla

    Alex Stupak’s Mexican Flour Tortilla


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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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