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How to Make Corn Tortillas
Tortillas are a staple of Mexican cuisine and increasingly, they are a common item on tables in the US as well, particularly in the southwest. Most of us simply pick them up at the local supermarket or if there is one close by, a Mexican grocery. However, they are very easy to make yourself.
The taste of a freshly made, warm corn tortilla is something which can barely be compared to the premade tortillas available in the grocery store. Even if they are locally made and of the highest quality, they just do not match homemade for flavor.
This is an incredibly easy recipe. There are only two ingredients and the preparation is not all that much of a challenge either. You can make as many as you need, multiplying the recipe as necessary if you would like to make a larger batch with this corn tortilla recipe.
Homemade Corn Tortillas
Ingredients -
1 ¾ cups masa harina
1 ⅛ cups hot water
Preparation:
Mix the masa harina (corn flour, available in most large supermarkets as well as in Mexican grocery stores) with hot water in a large bowl, thoroughly combining. Turn the dough out of the bowl onto a clean surface and knead well; the dough should become smooth and elastic. Add a little masa harina if the dough is too sticky and add a sprinkle of water if the dough becomes too dry. Once it is kneaded and at the right consistency, wrap the dough with plastic wrap and allow to rest for half an hour.
Heat a cast iron skillet or a griddle over a medium-high flame while you divide the dough into 16 balls of equal size. Press each ball flat to the desired thickness and size between two pieces of plastic wrap, using a rolling pin or a tortilla press, if you have one. Place each tortilla as it is rolled out into the skillet and cook for about 30 seconds per side, or until the tortilla puffs up slightly and begins to brown. Transfer to a plate and cover with a clean dish towel to keep them warm and moist while you repeat the process with the other tortillas.
Photo Description:
This basic corn tortilla recipe makes a reasonably large batch of fresh corn tortillas; enough for a typical family with an appetite is evening meal. You can also feel free to make more, though try not to make more than you'll use in a day or two, since they don't keep well and they taste their best right after being made. You can also choose to roll out thicker tortillas to fry and use as chalupas, sopes, or huaraches - the recipe is the same for all of these specially shaped tortillas. It really is easy to make your own homemade corn tortillas; so easy that you may find yourself swearing off the store bought kind once you try this recipe for yourself.
