Hi guys, I hope you had a great week.
Today, I’m sharing this quick recipe for home-made tortillas that you can use for tacos and to make crispy tortilla chips. You can always go ahead and buy ready to go tortillas and make chips out of it, but then it wouldn’t be home-made, right? I assure you, it’s really very simple. Since corn is gluten-free, there’s no resting of the dough required and it’s impossible to overwork the dough (which makes it a fun activity to involve your kids in 🙂 ). Fresh corn tortillas are chewy, tender, and make much better tacos than store-bought tortillas.
The traditional corn tortillas recipe is only 3 ingredients: 1 cup masa harina, pinch of salt and 2/3 cup warm water. This recipe yields 8 small tortillas. Total cooking time about 20 minutes. Combine corn flour and salt in a separate bowl. Stir in water in small amounts while mixing with your hands until a soft dough is formed. The dough should not be sticky and hold a shape when you squeeze it with your hands. Once it’s at a good consistency, divide it into 8 balls. Preheat a dry heavy skillet over medium heat. Press the balls out into tortillas. I don’t have a special press so I used pot. Make sure you cover the surfaces with plastic wrap so the dough doesn’t stick to it (both kitchen counter and the bottom of your pot). Cook on the hot skillet for about 1 minute per side. Wrap in a clean cloth to keep warm and moist. That is it. Super simple and quick. If you decide to make corn tortilla chips just cut tortilla in 4 pieces, then fry until golden colour. Spice it up at the end.
Enjoy your weekend, guys 🙂