Jalapeño corn tortillas! Three words I love and three ingredients I really love individually as well. I am guilty of mixing it up in my kitchen. I love traditional and simple, but I am always seeking new flavor combinations as well. A basic corn or flour tortilla recipe is like a blank canvas to me. I have tried quite a few different ingredients when preparing tortillas. And that being said, my favorite tortilla is always the traditional one. Lol! Don’t get me wrong, the flavored ones are delicious and make for some great pictures too.
In the next few days I will be adding a few more corn tortilla recipes with different ad-in ingredients to share with you all. Each flavor stands out and is true the the flavors that are added in. I ahve a few more flavors that I have not tried yet. Keeps me inspired and motivated.
Jalapeno Corn Tortillas
- 1 cup hot water
- 1/2 teaspoon salt
- 3/4 tablespoon of jalapeño flakes
- 1 cup 3 tablespoons masa harina
- In a bowl, add the hot water, salt and jalpeño flakes. Stir well to combine and dissolve the salt. Let sit for 5 minutes.
- Gradually mix in the masa harina until the dough forms. Divide into 12 equal masa balls. Transfer to a plastic storage bag and let sit for 20 minutes.
- Preheat a griddle or comal to medium heat for 5-6 minutes. Line a tortilla press with two pieces of plastic, wax paper or parchment paper.
- Press the masa balls until thin. Transfer tortilla to griddle and cook tortillas for about 30 seconds per side. Tortillas should inflate slightly or alot! Place cooked tortillas in a covered pot lined with a kitchen towel. Keep covered with a lid. The steam created will yield a soft flexible tortilla.
This was a jalapeño corn tortilla from a few years back. I prepared a simple quesadilla with avocado. Salsa verde for garnish, of course.
I found that the dried jalapeño flakes worked better that using fresh jalapeño. But you can experiment if you prefer to use the fresh. Dried jalapeño flakes are available online.
To achieve the charred tortillas as pictured below, I use my metal comal, but it can be a bit tricky. It burns extra hot in the middle so I have to line it with easy release foil paper to cook my tortillas. It takes a little more effort, but I like the results.
The tasty taco below is a recipe for Tacos Gobernador! A spicy shrimp tacos with melted Oaxaca cheese and salsa verde. I am hoping to post it to my blog in the next few days.
My tortilla press of choice is a large square wooden press that I purchased a few years back. It yields a more thin and even tortilla when pressed.
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