Chipotle Corn Tortillas Recipe

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Chipotle Corn Tortillas
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Ingredients
12
Count
Nutrition
85
Calories
Total time
1
Minutes
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Ingredients:

  • 2 cups masa harina
  • 1/4 tsp salt
  • 2 cups warm water
  • making corn tortillas
  • 1. roll the dough into balls (about 3 tbsp of dough each).
  • 2. line the bottom of the tortilla press with a sheet of parchment paper, and lay a ball of dough in the center.
  • 3. top with another sheet of parchment paper and press the dough into a 5 or 6-inch round tortilla; set the parchment-encased tortilla aside and repeat with the remaining dough.
  • 4. to cook: toast the torillas, 1 at a time, in a hot, dry skillet, without moving, until the tortilla moves freely when the skillet is shaken, about 30 seconds. flip and cook the second side until the edges curl and the underside is spotty brown, 30 to 60 seconds.

Directions:

  1. 1. Cut twenty-four 8-inch squares of parchment paper; set aside.
  2. 2. Add the chipotle chili to the masa, then mix with the oil and salt in a medium bowl. Stir in 1 1/4 cups of the water with a rubber spatula to form a soft dough. Using your hands, knead the dough in the bowl, adding additional water as needed until the dough is very soft and has the texture of a very wet cookie dough (nearly too wet to handle). Cover and set the dough aside for 5 minutes.
  3. 3. TO PRESS THE TORTILLAS: Pinch off a 3- tablespoon-sized piece of dough, and roll into a ball. Lay one square of the parchment on the bottom of the press, place the ball of dough in the middle, and lay the second piece of parchment over the top. Press the ball gently into a 1/8-inch-thick tortilla (5 to 6 inches in diameter). Remove the parchment-encased tortilla from the press and set aside; repeat with the remaining dough and parchment squares. (The tortillas can be held, covered, at room temperature for up to 4 hours before cooking.)
  4. 4. TO COOK THE TORTILLAS: Line a baking sheet with two clean damp dish cloths; set side. Heat an 8 or 10-inch nonstick skillet (or griddle) over medium-high heat until hot, about 2 minutes. Working with one tortilla at a time, gently peel off the parchment, one side at a time, and lay the tortilla in the dry skillet. Cook, without moving, until the tortilla moves freely when the pan is shaken, about 30 seconds. Flip the tortilla over and cook until the edges curl and the bottom is spotty brown, 30 to 60 seconds. Flip the tortilla back over and continue to cook until the first side is spotty brown, 30 to 60 seconds. Lay the toasted tortilla between the damp dish cloths; repeat with the remaining tortillas. (The tortillas can be transferred to a zipper-lock bag and refrigerated for up to 5 days.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.24 Kcal (357 kJ)
Calories from fat 11.89 Kcal
% Daily Value*
Total Fat 1.32g 2%
Cholesterol 20.75mg 7%
Sodium 285.04mg 12%
Potassium 31.56mg 1%
Total Carbs 8.94g 3%
Dietary Fiber 1.53g 6%
Protein 9.48g 19%
Iron 0.1mg 1%
Calcium 20.2mg 2%
Amount Per 100 g
Calories 97.23 Kcal (407 kJ)
Calories from fat 13.56 Kcal
% Daily Value*
Total Fat 1.51g 2%
Cholesterol 23.66mg 7%
Sodium 325.13mg 12%
Potassium 36mg 1%
Total Carbs 10.19g 3%
Dietary Fiber 1.75g 6%
Protein 10.82g 19%
Iron 0.1mg 1%
Calcium 23.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

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