Masa tortillas
Easy to made and delicious gluten-free corn tortillas, perfect for your taco party.
Tools
Ingredients
Serving
240 g
masa flour
350 ml
hot water
2 tbsp
garlic oil
1/2 tsp
salt
480 g for pupuas or 250 g for sopes
uncooked chorizo
60 g
shredded lettuce
40 g
crumbled queso fresco
2 tbsp
diced avocado
2 tbsp
diced tomatoes
Step by step
This recipe makes 28 tortillas or 14 pupusas or 14 sopes.
To prepare dough, add masa flour, water, garlic oil, and salt to Bowl of Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 4 and mix 4 minutes or until dough is smooth. Use the same dough to create tortillas, pupusas or sopes.
To prepare tortillas, wrap both sides of tortilla press in plastic wrap. Shape dough into 28 balls of 30 g. Place one ball in center of press and flatten to make tortilla. Transfer to parchment paper-lined baking sheet. Repeat with remaining dough. Heat nonstick skillet over medium-high heat. Cook tortillas, in batches, 1-½ minutes on each side or until lightly colored.
To prepare pupusas, cook chorizo in nonstick skillet over medium-high heat 7 minutes; drain. Shape dough into 28 balls (30 g). Roll out to 0,6 cm thickness. Spoon 2 tablespoons chorizo in center of one dough disc; top with second disc. Pinch edges to seal. Cook, in batches, in nonstick skillet over medium high heat 4 minutes on each side or until golden brown.
To prepare sopes, cook chorizo in nonstick skillet over medium-high heat 7 minutes; drain. Shape dough into 14 balls of 55 g. Roll out to 0,6 cm thickness. Cook, in batches, in nonstick skillet over medium high heat 4 minutes on each side or until golden brown. Top sopes evenly with chorizo, lettuce, queso fresco, avocados and tomatoes.
Tip: Get creative with the toppings, sides and fillings on these dishes. To make nachos, cut tortillas into quarters and deep fry.