1) You know the ingredients are good. I’m always on the lookout for quick dinner solutions, and I’ve found that many tortillas, both flour and corn, contain a bunch of things in them that I don’t care to ingest.
2) I can’t emphasize enough how wonderful corn tortillas are if they’re slightly thicker than what you can buy, and are freshly made. I don’t know what kind of magic occurs when you use these in anything from enchiladas to just surfaces for beans and guacamole, but you’re guaranteed to get sighs of contentment and tummy pats after a meal with these!
3) You can make the corn tortillas into any size you want. Tiny appetizers? Perfect! A spin on flour tortilla burritos? No problem! Delicious flexibility is yours.
4) So inexpensive!
I simply followed the directions on the Bob’s Red Mill Masa Harina Corn Flour bag, but this post is focused on technique. The first two times I made corn tortillas they were too dry, and fell apart too much while transferring either into the fry pan or out of the pan after cooking.
Ingredients:
2 cups masa harina flour
between 1 1/2 and 2 cups HOT water
1/2 tsp sea salt
- Mix together the sea salt and flour.
- Boil some water in a tea kettle, measure out the water, and add to the flour. Make sure there are no dry spots. Remember this! Don’t be afraid to go over the 2 cups of water if for some strange reason your dough is still dry. Trust me on this!
- Cover the dough and let it sit for at least an hour.
You’ll need:
- parchment paper
- a smooth, flat surface
- a rolling pin
Grab enough dough to form a ball that fits into the palm of your hand.
Take the ball, and gently smash it onto some parchment paper
Lay another piece of parchment paper on top, and gently roll the dough until it’s a relatively thin circle
Peel away the top piece of parchment paper. Then lift up the entire piece of parchment with the tortilla still attached, and flip it upside down onto your other hand. Proceed to peel the remaining parchment paper off.
In a non-stick pan, lightly grease with approximately a teaspoon or two of canola oil. I have a lovely silicone brush which I use to spread around a small amount of oil over the bottom of the entire pan.
Fry on each side about 2-3 minutes, or until golden brown.
To make meal preparation even easier, turn on your oven and set to about 200 degrees F. Lay all of your tortillas on foil, fold over the edges to trap in the moisture and pop in the oven so that you have warm tortillas all ready at the same time.
