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Corn Tortilla Recipe Without Masa Harina 1765289912.1691911

corn tortilla recipe without masa harina

  • Author: Amanda Miller
  • Total Time: 130 minutes
  • Yield: 18-20 small tortillas 1x
  • Diet: Vegan

Description

This easy corn tortilla recipe without masa harina brings authentic flavor with vibrant smoked paprika and roasted red pepper swirls, perfect for elevating a weeknight family dinner.

Ingredients

Scale
  • 2 cups finely ground yellow cornmeal
  • 1.5 cups hot water
  • 1 teaspoon fine sea salt
  • 2 tablespoons vegetable oil
  • 1 medium red bell pepper
  • 0.5 teaspoon smoked paprika
  • 1 tablespoon finely chopped fresh cilantro (for garnish)

Instructions

  1. Roast Red Pepper: Preheat oven to 400°F (200°C). Roast red bell pepper on a baking sheet until skin blisters and chars, and pepper is soft (25-30 minutes). Transfer to a bowl, cover, and steam for 10-15 minutes. Peel, deseed, and blend into a smooth puree.
  2. Mix Dough: In a large bowl, combine yellow cornmeal and fine sea salt. Gradually pour in hot water and 2 tablespoons vegetable oil, mixing until a shaggy dough forms. Cover and let rest for 15 minutes to hydrate.
  3. Knead and Divide: Knead the rested dough for 2-3 minutes until cohesive and smooth. Divide the dough in half; cover one half to keep warm.
  4. Create Swirl Dough: To the second half of the dough, add the roasted red pepper puree and 0.5 teaspoon smoked paprika. Knead until the color is evenly distributed and the dough is a uniform reddish-orange. Adjust consistency with cornmeal or water if needed.
  5. Shape Swirled Balls: Take small, equal-sized portions (about 1.2 oz or 30-35 g each) of both plain yellow dough and red pepper dough. Gently swirl them together in your palm and roll into a smooth ball. Repeat for all dough.
  6. Press Tortillas: Heat a cast-iron comal or heavy-bottomed non-stick pan over medium-high heat until very hot. Lightly grease a tortilla press or line with parchment paper. Place one swirled dough ball, flatten gently, then press firmly to form a thin, round 6-inch (15 cm) tortilla. Carefully peel from paper.
  7. Cook Tortillas: Immediately place the pressed tortilla on the hot comal. Cook for 1-2 minutes per side until it puffs, develops golden-brown spots, and light charring appears. Flip and cook until done.
  8. Serve Warm: Transfer cooked tortillas to a clean kitchen towel or warmer to keep pliable. Garnish with a drizzle of vegetable oil, a pinch of smoked paprika, and fresh cilantro before serving.

Notes

If dough is too sticky, add a tiny bit more cornmeal; if too dry/crumbly, add a few drops of hot water. Ensure dough is properly hydrated and rested to prevent tearing. For best puffing, ensure griddle is very hot and dough is evenly pressed.

  • Prep Time: 45 minutes
  • Cook Time: 70 minutes
  • Category: Side Dish
  • Method: Griddle
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 2 tortillas
  • Calories: 150 calories
  • Sugar: 1 g
  • Sodium: 100 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: easy recipe, homemade tortillas, no masa harina, cornmeal, roasted red pepper, smoked paprika, family dinner, weeknight, vegetarian

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Find it online: https://easydashrecipes.com/corn-tortilla-recipe-without-masa-harina/