Corn tortillas in boiling water
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 102, total fat 4 G., saturated fats 0 G., proteins 1 G., carbohydrates 16 G., fiber 1 G., cholesterol 0 mg, sodium 90 mg, sugar 0 G.
Calories 102, total fat 4 G., saturated fats 0 G., proteins 1 G., carbohydrates 16 G., fiber 1 G., cholesterol 0 mg, sodium 90 mg, sugar 0 G.
Corn tortillas made with boiling water are a popular dish among African Americans and in the American South. They are made with just a few ingredients and are fried in fat rather than baked, making them more like pancakes than bread. White cornmeal is preferred for this recipe, but finely ground yellow cornmeal can also be used. Sometimes a little baking powder is added to the batter for texture. But the secret ingredient here is boiling water. It softens and cooks the cornmeal, so frying is only necessary for a crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Vegetable oil, for frying
- 1 cup white corn flour
- 1.5 tsp baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon sugar
- 0.5 cups of boiling water, and more if needed
- Special equipment: deep fat thermometer
We recommend
Recipes with similar ingredients: corn flour
Cooking the dish according to the recipe:
- In a 25cm cast iron skillet, heat about 1 cup vegetable oil over medium heat until it reaches 190°C on a deep-fry thermometer.
- In a medium bowl, combine the cornmeal, baking powder, salt, and sugar until evenly distributed. Stir in the boiling water. If the dough is still too dry and won't come together, add a little more boiling water, 1 tablespoon at a time.
- Using a 20 ml spoon, scoop out some of the dough, place it in the palm of your hand, and flatten it into a 5 cm (2 in) flatbread. Fry the flatbreads, a few at a time, until golden brown, about 1-2 minutes per side. Transfer the flatbreads with a slotted spoon to a paper towel-lined plate. Serve immediately.
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