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Saturday, September 14, 2013

Corn Tortillas for Enchiladas

Corn tortillas are perfect for enchiladas, sandwich wraps and many desert recipes too. This recipe is easy and you will love the way your recipes turn out with them. Try this corn tortilla recipe to save some money and impress your guests!

  • 2 cups corn meal
  • 3 cups boiling water
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 2 cups flour + extra for dusting as needed
  • 5 tablespoons butter 


Add corn meal, salt, and cayenne pepper to mixing bowl.
Stir in boiling water until mixed thoroughly. Set mixture aside until cooled.
Cut butter into small pieces and add to cooled corn meal mush along with flour.
Pinch it all together with your fingers until you have a smooth ball of dough.
Let stand at least 20 minutes wrapped in plastic.
Separate dough into 10 large, 15 medium, or 20 small pieces of equal size. I do 15 medium sized for enchiladas. Experiment with the sizes you require for different ideas.
Roll each piece of dough into a tortilla round. Use flour for dusting during rolling if necessary. Corn meal will work too.
Heat a griddle or fry pan to about 325-350 degrees F.
Cook each round in the dry pan about 5 minutes on each side or until you are satisfied with the browned appearance.
Let cool and store in 1 gallon zip lock bag or tortilla dish.

Want an awesome recipe for Enchiladas? Try this one on for size!


How about some homemade Corn Tortilla Chips to serve with salsa or cheese? Its simple! Make them as the recipe states above, cut wedges and fry them in hot oil. For a more uniform color, keep them moving n the oil until golden and crisp!

If you want more of a bubbly crisp than a flat crunch, try frying on a lower heat from the dough stage. Make the dough as directed, roll into disk, cut into wedges and fry. These ones are so crispy and have that hollow bubble everyone loves.


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