Who said that tacos should only be eaten on Tuesdays? Not us. Especially not when making corn tortillas at home is as easy as 1,2,3. All you need is corn flour or masa harina, water, tortilla press, and a cast-iron skillet.
Once you learn how to make fresh tortillas, you are never going to buy them ever again. They are healthier, taste better than anything you get at your local supermarket, and they are much cheaper to make. You can also make them ahead of the time, pop half-cooked tortillas in a fridge, and reheat them whenever you fancy some Mexican food.
Follow this simple masa tortillas recipe and learn how to make corn tortillas from scratch.
Corn tortillas a made from two ingredients - masa harina and water. Masa harina is specialized corn flour that has been treated with calcium hydroxide or “lime.” Masa harina makes corn tortillas more nutritious and easier to digest compared to their sisters - flour tortillas.
You can buy masa harina from specialized Mexican food stores or get it online.
Makes approx. 16 corn tortillas
First, lay plastic wrap on each side of your cast iron tortilla press to prevent your dough from sticking. After flatting your corn tortilla, it should peel off easily. If it's sticking to the plastic wrap, it's a sign that your dough is too watery.
There are two ways how you can cook your corn tortillas.
Voilà, you have just made your first batch of homemade tortillas! It's time to invite your friends for a long-overdue catch-up and some heartwarming Mexican food.