Corn Tortilla
How to make Corn Tortilla Recipe - This is the classic soft shell taco tortilla, traditionally made with corn flour (dig in gluten-free taco lovers!). These are much more pliable and flavorful than store-bought corn tortillas and take very little time to make. Make them fresh for each meal, though; they do not keep well. If you make more than you need, cut the leftovers like a pie and bake or fry the triangles for a few minutes to make tortilla chips, which will keep much longer!
Makes 4 tortillas
Ingredients:
½ cup masa harina
1 cup water
Pinch of salt (optional)
Method:
Combine all ingredients in a mixing bowl and blend into a dough.
Let sit at least 5 minutes, then form into balls a little smaller than a golf ball.
Roll into discs with a rolling pin or use a tortilla press.
If dough is too sticky for rolling or pressing, add more masa harina in small increments.
If dough is too dry, add more water.
Heat tortillas in a hot cast-iron skillet or very hot nonstick pan for one minute on each side until flexibly firm.
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| Corn Tortilla |
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