Corn Tortillas
Tortillas really are not very difficult to make, especially if you have a tortilla press. Even if you don't, though, the recipe is quite simple and all you need is a little time to roll them out. And it is worth taking that time; homemade tortillas are so much better than store-bought ones.
My dad made excellent flour tortillas quite often when I was growing up and I still make them using his recipe. Corn tortillas are good too, though, so that is what I made this week. They turned out great; the smell and the taste brought me back to the times my family spent in Mexico on mission trips when I was in high school.
It's very simple:
My dad made excellent flour tortillas quite often when I was growing up and I still make them using his recipe. Corn tortillas are good too, though, so that is what I made this week. They turned out great; the smell and the taste brought me back to the times my family spent in Mexico on mission trips when I was in high school.
It's very simple:
1 1/2
c. masa harina
1/4 c. all-purpose flour
1
c. + 2 Tbs. water
Mix together the masa harina, flour, and water until it is combined. It should hold together but not be sticky. Add a little more water or masa harina to make it the correct consistency. Let the dough sit for a few minutes, then form it into ping-pong sized balls (this makes cute little tortillas). If you have a tortilla press, put wax paper on either side and squish the dough ball in it, then gently peel it off and put it on a hot pan. Otherwise, roll it out (again probably on wax paper) into about a 3" circle. Cook them on the pan for around 30 seconds, or until it starts to get a bit puffy and browned on the bottom. Then flip it over and cook the other side the same. Keep the tortillas wrapped in a towel until you're ready to serve so they stay soft.
If you live in a place where it is currently hot and humid, either eat them all right away or put any leftovers in your freezer. I was highly disappointed when I went to eat my leftovers two days after making them and they were already moldy.
I also want to point out that it is the beginning of June and we are eating sweet corn, tomatoes, and basil grown on the farm. The is the strangest thing; I feel like it must be the end of summer, but no, summer has not even begun...welcome to Texas I suppose.
Mix together the masa harina, flour, and water until it is combined. It should hold together but not be sticky. Add a little more water or masa harina to make it the correct consistency. Let the dough sit for a few minutes, then form it into ping-pong sized balls (this makes cute little tortillas). If you have a tortilla press, put wax paper on either side and squish the dough ball in it, then gently peel it off and put it on a hot pan. Otherwise, roll it out (again probably on wax paper) into about a 3" circle. Cook them on the pan for around 30 seconds, or until it starts to get a bit puffy and browned on the bottom. Then flip it over and cook the other side the same. Keep the tortillas wrapped in a towel until you're ready to serve so they stay soft.
If you live in a place where it is currently hot and humid, either eat them all right away or put any leftovers in your freezer. I was highly disappointed when I went to eat my leftovers two days after making them and they were already moldy.
I also want to point out that it is the beginning of June and we are eating sweet corn, tomatoes, and basil grown on the farm. The is the strangest thing; I feel like it must be the end of summer, but no, summer has not even begun...welcome to Texas I suppose.
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