Granny's Corn Tortillas Recipe
Want to replicate the corn tortillas at your favorite Mexican restaurant? Then this is the recipe for you!
Overview
Total time: 20 M
Servings: 20
Calories: 45
Ingredients
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 1/4 cups popcorn kernels
- 1 cup warm water
- 1 cup wheat berries
Nutritional Information
- Serving Size: 1 tortilla
- Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 90mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 0g
- Protein: 1g
Instructions
- Add wheat berries and popcorn kernels to WildSide+ jar and secure lid. Select Speed 9 and allow to run through two full cycles.
- Add baking powder and salt to WildSide+ jar and secure lid. Press "Pulse" 3–5 times to sift dry ingredients.
- Add water, secure lid, and pulse 5–8 times to form crumbly dough.
- Work dough with your hands until it holds together.
- On floured surface, knead dough until smooth. Divide dough into 20 pieces. Roll each piece into a ball. Cover lightly with plastic wrap, and let rest for 10–15 minutes.
- Flatten each piece of dough by hand, and then roll into 8-inch or 9-inch round.
- Grease large skillet, and heat over medium heat.
- Place 1 tortilla in skillet, and cook until light brown, turning to ensure equal browning. Repeat with remaining tortillas.
Notes
When using the Kitchen Mill: Add wheat berries and popcorn kernels to Kitchen Mill, and grind into flour. Follow the rest of the instructions as stated.
Hi Marilund
If you have the Designer Series blender, then you will use the manual slider and go up to speed 9 (the cycle count screen right above will say what cycle). Let the blender run on speed 9 until it stops, and then run it again.
If you have the Total Blender Classic, then the up and down arrows in the top right corner will allow you to go to speed 9, and you’ll run it twice.
Grinding grains will pit the jar, especially if grains are ground regularly. The integrity of the jar will not be compromised but the appearance will turn foggy because the jar becomes pitted
My jar is only a few months old (Christmas) and I already a little pithy. I’ve never tried to mill wheat but I do use it often, mostly for hummus, salsa, and smoothies. I have used it several times to make chicken dog treats, powdered sugar, and once for almond milk. I’m guessing it’s either the acid in the salsa or the almonds that caused the pithing. What do you think? I suppose there’s no way to bring it back to it’s shiny new-ness?
Hi Lucy. You can try using quinoa in place of the flour. It’s not something we’ve tested, but it should work.
Is there an alternative to using the Mill (which I do not own)?
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