Homemade corn tortillas are perhaps in the daily menu of a health-conscious person or of a Mexican fan. Well, there are many reasons for getting this preference. First, they have more than one use. For example, you can use them as tacos, burritos, or as a side snack to enjoy with saucy dishes or salads.
Homemade Corn Tortillas
Of all the three ingredients required, masa harina as a distinct corn flour composed of lime and ground up corn is what you need to buy. There is perhaps no substitute for it, as the corn is processed in a different way. You can easily find it in larger grocery stores.
- 2 cups masa harina.
- 1/2 teaspoon sea salt.
- 1.5 cups hot water at least.
- Mix masa harina and salt in a bowl.
- Pour all hot water to make a firm yet spongy dough. It should not be too dry nor very sticky.
- Using a cloth, cover the bowl and let it rest for 60 minutes.
- Heat a big pan on medium flame.
- Make small balls of the dough using your palms.
- Place one ball at a time in between two plastic wrap sheets.
- Use the tortilla press and flatten it.
- Take out the flattened masa and cook on the hot pan for half or one minute as per the level of heat of the pan’s surface. Cook until you see those wanted brown marks.
- Cook the other side of the tortilla in the same way. You may see some puffing but it is completely fine.
- Take out the tortilla and put it between a cloth so that it stays warm.
- Cook all the other balls in this manner.
Homemade corn tortillas are better than those purchased from the store, this is because they are free of gluten due to lack of flour.
See also: Homemade Enchilada Sauce