These little tortillas were so simple to make, it isn’t really even a recipe! You can buy the corn flour you need at your grocery store or mexican market. The corn flour, called masa harina, is a flour that has been treated with lime, which makes it more nutritious and easier to digest. By following the directions on the bag of corn flour, you can quickly & easily make your own fresh corn tortillas.
Yields 16-18 tortillas
- 2 cups masa flour
- 1/4 tsp baking soda (optional)
- 1 1/2 – 2 cups very warm water
- Place the masa flour in a large bowl. Add the warm water, starting with 1 1/2 cups of water. Note: Different brands of masa flour will use different amounts of water, check your package for the amount needed.
- Mix well, and allow to sit for 5 minutes. During this time you can prepare your tortilla press, or a work surface with 2 sheets of waxed paper and a rolling pin.
- Now begin to work the dough with your hands. Continue mixing it for a few minutes. If the dough seems too dry, add a little bit more water. If it is too wet, add a little bit more masa flour.
- Roll the dough into 16-18 balls, about the size of a plum.
- Place one ball of dough onto a sheet of waxed paper. Top with another sheet of waxed paper, and with a rolling pin, roll to about 6″ in diameter.
- Heat a large skillet or frying pan on high heat. NO oil is needed.
- Remove the top layer of waxed paper from your tortilla. Turn the tortilla onto your hand, and remove the second piece of paper. Carefully place the tortilla in the preheated skillet.
- Cook for 30 seconds to 1 minute per side. You want the tortilla to be lightly toasted.
- Place warm, cooked tortilla in a tortilla warmer, or place them on a plate, covered with a dish towel to keep them warm.
- You can either serve immediately, or refrigerate for later use. Note: These reheat well in the microwave. Cover with a paper towel and microwave for 15-30 seconds.
Source: Simply Recipes