This simple recipe for Corn Tortillas will totally transform any Mexican inspired meal.
The humble tortilla now takes up quite a bit of shelf space in UK supermarkets, with various types and sizes of flour wraps available. The crunchy corn tortilla or taco is also readily available, however, they are streets apart from the traditional corn tortilla that tends to be homemade in authentic Mexican cooking.
This recipe is really pretty simple and with a bit of practice you should be able to bang out a dozen or so of these tortillas without too much effort.
However, first of all you need to make sure that you can get your hands on some Masa Harina flour. This definitely isn’t available in the supermarkets, so you will have to get online – try here
I would also highly recommend investing in a tortilla press, you can roll these by hand, however, I think it’s extremely difficult to get a good finished result. They can be purchased quite cheaply online and will result in a much better tortilla – this one is good… click here
How do I make these Corn Tortillas?
- Add 400g of Masa Harina to a bowl with 2 tbsp of Olive Oil and 500ml of hand hot water (also add a pinch of salt
- Mix it by hand until well combined and it forms a tight dough
- Allow to sit for about 10-20 minutes rest.
- Divide the mixture into balls about 50g each
- Cover the 2 plates of the tortilla press with clingfilm or a split freezer bag. place one of the dough balls in the middle of the press and gently close. It shout create a perfectly round tortilla
- fry each tortilla in a dry cast iron frying pan over a medium heat. I like to allow to brown very slightly.
- Remove from the pan and keep warm in a clean tea towel