Photo by hummingrow
There is something terribly appealing about making your own food; knowing exactly what you’re eating! My husband jumped on this bandwagon first and I (a little unwillingly at times) joined him!
Mexican is the theme for the week at URS and here is my contribution:
Handmade Corn Tortillas
- 2 Cups Masa Harina (more as needed)
- 1/4tsp table salt
- 1 1/4 Warm Water
- In a medium bowl, combine the masa harina and salt with the water.
- Mix and knead with your hands until the dough is smooth and homogenous. It should be soft, not sticky (think play doh!) If needed, add more water or masa harina to adjust to the right texture.
- Cover and set aside at room temperature for 30 minutes to 2 hours.
- Cut two squares of plastic to fit the plates of a tortilla press or you can roll out your own!
- Set a large flat griddle on the stove straddling two burners. Turn one burner on medium low and one on medium high (you can use two frying pans if you don’t have a large griddle).
- Pinch off a golf ball sized piece of dough and use the press to or roll out to make the tortilla approx 1/16 inch thick. If dough breaks it is too dry and if it sticks it is too wet.
- Cook on the low side of the griddle for 15 to 20 seconds until the tortilla loosens from the griddle then flip it to the hot side for another 20 seconds to brown in spots.
- Immediately wrap in a clean, dry cloth and let rest for 10-15 minutes before serving.
- The scent alone will make your mouth water! Top with your favorite toppings 🙂
- I must give credit where credit is due – I haven’t actually made these *gasp*. My husband has many times. I did eat them though so I think that entitles me to use the recipe. LOL! Scott blogs here.
- We use a tortilla press but you can roll it out – it’s just a little slower and less consistent.
- They keep well in the freezer for a month+/-. Thaw overnight in the refrigerator and reheat before using.
- They do taste much different than your store bought flour tortillas!