Corn tortillas have became a standard in the house for meals at least once or twice, every week or two. Not just for Taco Tuesdays! They are a great base for numerous filling, from classic tacos, to curried peppers and even peanut butter and jelly after they get a little stale.
If you buy them currently, please go out and do your mouth a favour, buy/make a tortilla press and make them at home. They don't crack immediately, they bend and actually hold up! Make great chips the next day too. The price, simplicity, and freshness is worth it, I promise!
- 2 cups corn/masa flour
- 1 1/2 cups warm water
- 1 1/4 tsp salt
Also a cast iron pan, tortilla press and pot with a lid the size of the shells. Makes 12-13 tortillas
Mix the flour, water and salt in a bowl. Mix well, feel free to knead the dough and get it fully encorporated. There's no gluten, so no worry to overwork. Let sit for 30minutes wrapped in plastic to stop it from drying out.
- The dough should be soft and moist, held together without being too wet, not crumbly and cracked. Add the water slowly, a little less or a little more.
- I like to cut the dough in half and equally divide, cutting with a knife before rolling into balls to make sure they come out the same size.
Press using a tortilla press, turning 1/4 and pressing again.
- Line the top and bottom with two pieces of plastic, these ones are freezer bags to make it easy to peel and flip and wash.
Cook on medium high heat, 30-45 seconds, flip. 45-50 seconds flip.
- Afterwards place in a dutch oven or a pot with a lid to let steam and soften a little bit.