With tartar sauce, lemon, and salt-and-vinegar chips, plate this beer-battered fish. Almost all beer-battered fish recipes appear crispy when they first come out of the fryer, and some even continue to look that way for a short while, but eventually the sogginess sets in. Your last bite will be just as sharp as your first if you follow this straightforward method and a few simple tips. The batter needs to be kept extremely cold, and the fish needs to be thoroughly patted dry.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
| Yield: | 15 tortillas |
Ingredients
- 1 ¾ cups masa harina
- 1 ⅛ cups hot water
Instructions
- Gather the ingredients.
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- Mix together masa harina and hot water in a medium bowl until throughly combined.
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- Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes.
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- Preheat a cast iron skillet or griddle over medium-high heat.
- Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap.
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- Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas.
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Reviews
this recipe can’t be right. It is so watery like a pancake batter.
very simple, I guess it needs some more water once its cooked it will be hard, cover them with kitchen towel and will be soft and fixable
I make fresh tortillas every day. This is my favourite recipe for tortillas. If you cook them a little longer in the frying pan to make them a bit harder they make great hamburger buns.
Great tortillas. Easy to make . Definitely no buying tortillas any more!
Perfect tortillas!
My son has Celiac disease and we have NEVER had success with store bought gluten free tortillas of any kind. These were so easy to make and so delicious! Most importantly, they held together when we rolled them into tacos. We will be making these often. Thanks for sharing your recipie.
The tortillas are really good but we had to buy a cast iron griddle. The griddle got too hot on the induction stove top and the stove kept turning on and off due to overheating. So we had to give up. We might buy an electric hot plate but I don’t know if I want another appliance to put on the shelf.
Love these. Fun to make and surprisingly simple.
very easy to make and was delicious when used for street tacos.
I received a tortilla press for Christmas and it’s made a big difference, now that the tortillas are uniform in size they cook quickly on my cast iron griddle. The flavor was good and they were nice and soft. I’ll definitely make these again.
Used parchment paper and rolling pin so they came out paper thin. Hardest part is waiting for these moist, supple lovelies. Worth the effort!
10.30.19 …https://www.allrecipes.com/recipe/17500/corn-tortillas/ … SZYQ1: Heated first for taste,pliability.MY order of pref.Keep warm in kitchen towel or tortilla warmer lined w said towel.Imusa cloth tortilla warmer. A)Dry heat methods: 1)In skillet for 15-30 secs p/side. 2)On gas burner over med-lo heat,1by1,until warmed.3)Toss em on grill B)With oil in skillet: MrQ.I literally drizzle a little oil in pan p/tortilla or lightly brush a little on both sides. C)Micro: Wrap stack of 5 or 6 in damp paper towel,15-30 sec;15 flip 15 seconds,prob unneces .Crumble easier unless thicker corn tortillas.SIL does dry heatµwave or grill foilwrapped.Regardless of method,your heat time is going to vary depending on thickness of tortilla.For example,El Milagro brand no problem in microwave…still my least favorite method but it works.If I use other brand white or yellow corn tortillas,thinner & different texture,they get too crumbly no matter micro cook time I use.Thinner ones seem to take less time to heat.For enchiladas,I have both El Milagro&La Banderita. El Milagro tonight&dip,warm in skillet,fill n roll method or warm,dip, fill n roll method.La Banderita,thinner,I’d likely cheat method of warm tortillas,spread sauce on bottom of pan,roll em up,line in dish,&pour a little sauce on top.Thinner,absorb more sauce flavor.** Homemade corn tortillas–dry pan method is the only way**
I made these tortillas not too long ago. They would not form properly when kneaded and rolled, and one would certainly not want to try cooking them in a cast iron skillet; the pan will rust. I recommend making them in a regular skillet instead. Double the recipe and form them into bigger balls as well.
Super easy. Followed the recipe as written. The first few came out a little smaller than I wanted so i increased the weight and settled on double. Far superior to tortillas from the store
love this recipe! cant wait to make them again!!
These were easy to make after watching the video which was excellent. They were the best I’ve made so far and I will definitely be making them again.
Very good. The dough becomes smooth and elastic with kneading. The flavor of the nixtamal masa is delicate, though, so eat them hot off the griddle. Using a tortilla press (about $20) makes the work faster and easier.
I have absolutely no idea why I never made these before. As previously mentioned by another reviewer, you absolutely cannot compare these tortillas with store bought. They were so good my 7 yr old was eating them as soon as they cooled. We set most aside in order to make tortilla chips, but honestly, they are so delicious I think I’ll serve them for soft tacos next time or enchiladas…which is saying a lot because I usually don’t like corn tortillas at all…I find them kind of dry and crumbly, but when you make them fresh they are very pliable, warm and wow – an incredible comfort food!
Way better than store bought!
Turned out great, I need to practice the pressing though..
I made them and decided I need a tortilla press. They are good either way; I just think they look better by using a press.