Homemade Corn Tortillas

Haaaaappy Monday! We finally get a few days of slightly higher temps. Thank. the. Lord. It got down to 3 degrees here the other day and I though I was going to die. Okay so maybe not, but it was inappropriately cold. I had never felt a 3 degree temperature in my entire lift until a couple of days ago. Remember, I grew up in the land of humidity (Houston). So, what do you do when it too flipping cold to go outside and you can’t leave the house because you have no idea how to drive on ice? You make tortillas. Duh.

You didn’t know? Don’t worry, I got your back.

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Before I started making these, I thought it might be fun to take pictures of the process and give you a little step-by-step to show you how easy it is to make them. And I obviously didn’t realize how time consuming that would be, and how many pictures would end up in this post. Don’t say I didn’t warn you. {I will give you all of the measurements in the recipe below}

So here we go…

Step 1: Before you start, preheat a cast iron skillet to medium-high heat. Using a large bowl, pour the water into the masa and start mixing with a spoon.

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It will start to look like this…

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Step 2: Once the dough starts coming together, use your hands to try to make it into a big ball. You will be able to tell whether or not you need more water. Slowly keep adding more water until all of the dough sticks together and forms a ball. You should be able to knead it like bread dough.

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Step 3: Using a knife or a bench scraper, divide the dough into 16 even pieces. {Divide the ball in half, and keep cutting each piece in half until you have 16} Using your hands, roll them into balls.

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Step 4: Grab your tortilla press and 2 pieces of parchment paper to cover each side of the press. Place a ball on the press, cover with a piece of parchment, and press the tortilla down until flat and even. Gently peel the top piece of paper off, and then peel the tortilla off of the other piece.

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Step 5: Place the tortilla into the skillet and cook for 1-2 minutes on each side. When the tortilla is done, and lightly browned on each side, place inside of a kitchen towel to keep warm. Repeat all of the steps for each of your tortilla balls.

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Step 6: Start shoving your freshly made tortillas into your pie hole.

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Homemade Corn Tortillas

Yield: Makes 16 tortillas

Ingredients

  • 2 cups maseca (corn flour)
  • 1 3/4 cups water
  • 1/4 tsp salt

Instructions

  1. Before you start, preheat a cast iron skillet to medium-high heat.
  2. Add the masa to a large bowl, make a well in the center, and start pouring the water into the masa and start mixing with a spoon. It will slowly start to clump up and come together.
  3. Once the dough starts coming together, use your hands to try to make it into a big ball. You will be able to tell whether or not you need more water. Slowly keep adding more water until all of the dough sticks together and forms a ball. You should be able to knead it like bread dough. (You may need to use more of less water depending on your humidity levels, so go easy on the water at first.)
  4. Using a knife or a bench scraper, divide the dough into 16 even pieces. {Divide the ball in half, and keep cutting each piece in half until you have 16} Using your hands, roll them into balls.
  5. Grab your tortilla press and 2 pieces of parchment paper to cover each side of the press. Place a ball on the press, cover with a piece of parchment, and press the tortilla down until flat and even. Gently peel the top piece of paper off, and then peel the tortilla off of the other piece.
  6. Place the tortilla into the skillet and cook for 1-2 minutes on each side. When the tortilla is done, and lightly browned on each side, place inside of a kitchen towel to keep warm.
  7. Repeat all of the steps for each of your tortilla balls.
https://www.thewheatlesskitchen.com/homemade-corn-tortillas/

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