Please excuse if this post is less than put together or even makes sense. The glass of sangria I had with my meal tonight did me in and I’m afraid I’m little tipsy. Yes one whole glass gets me tipsy. What can I say? I am the definition of a lightweight but that’s a whole other subject. This post is about corn tortillas, not my in ability to hold alcohol.
For the longest time I thought flour tortillas where bee’s knees. They made kickass quesadillas, tasted amazing heated in a skillet with cinnamon and butter and where the perfect vessel for burrito fillings. That was until I went to a family run Mexican restaurant in Los Angeles that made their corn tortillas from scratch. My world was forever changed that day. Store bought corn tortillas taste like cardboard but freshly homemade ones have a fluffy interior and a charbroiled outside. Since I visit L.A once every 6 months, I was determined to figure out how to make my own corn tortillas from scratch. Little did I know that it only requires two ingredients, masa harina and water. This recipe is the definition of simple. And takes five minutes of your time. There is no reason why you shouldn’t make them. Enjoy!
- 2 cups masa harina
- 1¼ cups of warm water
- Mix the masa harina and warm water together until a dough is formed. Knead by hand for five minutes until smooth. Divide into 3 OZ balls and set aside.
- You can either pat the balls into a disk or roll them out with a rolling pin. Another option is to cover two equal sized books with plastic wrap and place the ball in between and smush down.
- Heat an un-greased cast iron skillet until scorching. Cook tortilla's for thirty seconds on each side.
**Recipe from here