Ingredient: Masa harina

Corn Tortillas

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 Corn Tortillas
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Cuisine Mexican
Prep Time 1 hour
Cook Time 15 minutes
Servings
tortillas
Ingredients
Cuisine Mexican
Prep Time 1 hour
Cook Time 15 minutes
Servings
tortillas
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix the masa harina and salt in a bowl.
  2. Slowly add hot water and mix until a dough forms and you can shape it into a ball. Start by stirring with a spatula, then knead a few times with your hands.
  3. Form into a ball and let sit for 30-60 minutes.
  4. Divide dough into 8 sections and roll into balls.
  5. Cut a ziploc bag around the edges so that you have two pieces of plastic (or use parchment paper).
  6. Place a dough ball in between two pieces of plastic. Use a plate to flatten the ball into a circle. It may help to place it on the floor and stand on the plate to flatten (or use a rolling pin).
  7. Slowly peel back one of the pieces of plastic, being careful of the edges, then pull off the other side of the plastic.
  8. Drop into a hot non-stick or cast iron pan.
  9. Let cook for one minute, flip and cook a minute more. The tortilla should start to puff up while cooking. If it doesn’t. flip it one more time.
Recipe Notes

Original Recipe:  https://www.theleangreenbean.com/homemade-corn-tortillas-and-tortilla-chips/

For tortilla chips:  cut into 6 pieces with a pizza cutter, spray with olive oil, sprinkle with sea salt, and bake at 400F for ~10 minutes.

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Nutrition Facts
Corn Tortillas
Amount Per Serving
Calories 105 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 121mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 3g 6%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Enchilada Casserole with Masa

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 Chicken Enchilada Casserole with Masa
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Course Main Dish
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook chicken and shred. Stir in enchilada sauce. Set aside.
  2. Heat oven to 350F.
  3. Pour 2 cups of water into a heavy saucepan. Whisk the masa harina into the water until it is smooth and thoroughly blended. Stir in the salt and chili powder. Bring the mixture to a boil. stirring almost constantly. Lower the heat and keep stirring until the mixture thickens to the consistency of batter, about 3 minutes. Remove from heat.
  4. In a small bowl, beat the egg. Stir in the sour cream or yogurt and a cup of the hot masa mixture. Stir the egg mixture and the baking soda into the pot containing the remaining masa mixture.
  5. Put the chicken and cause in a 8" or 9" square baking dish. Pour the masa batter over the meat.
  6. Bake until the casserole is bubbly and the top is slightly browned, about 45 minutes. Let sit for 10 minutes before serving.
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Nutrition Facts
Chicken Enchilada Casserole with Masa
Amount Per Serving
Calories 347 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 111mg 37%
Sodium 888mg 37%
Potassium 36mg 1%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 27g 54%
Vitamin A 12%
Vitamin C 1%
Calcium 33%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.