Learn How To Cook Corn Tortillas On Your Blackstone In Just 5 Minutes!
What To Know
- Place a dough ball in the center of the tortilla press and press down firmly.
- Add herbs or spices to the dough for added flavor, such as cilantro, cumin, or chili powder.
- Reheat corn tortillas on the griddle, in the microwave, or in the oven until they are warm and pliable.
Are you ready to elevate your tortilla-making skills and impress your taste buds with homemade corn tortillas cooked to perfection on your Blackstone griddle? This comprehensive guide will walk you through every step of the process, ensuring you create mouthwatering tortillas that will complement any Mexican dish.
Ingredients and Equipment You’ll Need
Ingredients:
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 teaspoon salt
Equipment:
- Blackstone griddle
- Tortilla press
- Plastic wrap
- Cutting board
- Knife
Step-by-Step Instructions:
1. Prepare the Masa Dough
- In a large bowl, combine the masa harina, warm water, and salt. Mix well until a dough forms.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Divide the Dough
- Divide the dough into 12-15 equal portions.
- Roll each portion into a ball and place it on a lightly floured surface.
3. Press the Tortillas
- Preheat your Blackstone griddle to medium-high heat (400-450°F).
- Place a tortilla press on the griddle and cover it with plastic wrap.
- Place a dough ball in the center of the tortilla press and press down firmly.
- Remove the plastic wrap and carefully peel the tortilla off the press.
4. Cook the Tortillas
- Place the tortillas on the preheated griddle.
- Cook for 30-60 seconds per side, or until they are slightly browned and fluffy.
5. Keep the Tortillas Warm
- Wrap the cooked tortillas in a clean towel to keep them warm and pliable.
Tips for Success:
- Use warm water to help the dough hydrate properly.
- Knead the dough thoroughly to develop elasticity and prevent tearing.
- Let the dough rest before pressing to allow the gluten to relax.
- Preheat the griddle to the correct temperature to ensure even cooking.
- Peel the tortillas off the press carefully to avoid tearing.
- Keep the cooked tortillas warm to prevent them from drying out.
Experimenting with Flavors:
- Add herbs or spices to the dough for added flavor, such as cilantro, cumin, or chili powder.
- Brush the tortillas with oil or butter before cooking for a crispy texture.
- Top the tortillas with your favorite fillings and enjoy!
Troubleshooting:
- Tortillas are too thick: Press the tortillas thinner or use less dough.
- Tortillas are tearing: Knead the dough for longer or add a little more water.
- Tortillas are not cooking evenly: Adjust the heat on the griddle or move the tortillas around.
The Finishing Touch:
Serve your homemade corn tortillas with your favorite fillings, such as grilled chicken, carnitas, or barbacoa. Top with fresh salsa, guacamole, and sour cream for an authentic Mexican feast.
Basics You Wanted To Know
Q: Can I use cornmeal instead of masa harina?
A: No, cornmeal is too coarse and will not produce the same texture as masa harina.
Q: How do I store corn tortillas?
A: Store corn tortillas in an airtight container at room temperature for up to 3 days.
Q: Can I freeze corn tortillas?
A: Yes, you can freeze corn tortillas for up to 2 months. Thaw them overnight in the refrigerator before using.
Q: How do I reheat corn tortillas?
A: Reheat corn tortillas on the griddle, in the microwave, or in the oven until they are warm and pliable.
Q: What is the best way to cut corn tortillas?
A: Use a sharp knife to cut corn tortillas into wedges or strips.