So, I’m here today to do some-what of an intervention and to hopefully inspire you to try something new. You know those corn tortillas you buy for a couple bucks at the store but don’t actually like?
Stop buying them. Just stop it.
I could never understand the big deal about corn tortillas. Unless they were used in enchiladas, the texture seemed rubbery and the taste was a mild blah. If I was going to eat a soft-shell taco, it certainly wasn’t going to be with a corn tortilla.
Then I made my own and I couldn’t believe how much better they were. Yes, I know that’s what I get up on my box and shout almost every day but still, this was a huge difference. We were now talking soft, perfectly pliable tortillas with a hint of earthy corn taste. I felt like I had been duped my entire life. Here I thought I had a thing against corn tortillas when all along, it was just because they were store-bought.
So, I made this short video to show you how easy it is. While I use a tortilla press, making tortillas without one is easy too (it just takes a little extra arm muscle.) Corn tortillas freeze well so I’ll often whip up a double batch and freeze the tortillas.
So now you have the knowledge to make corn tortillas. If you decide to invest in a tortillas press, I recommend a nice sturdy cast iron one. I also recommend this masa harina (but of course, you can find masa at almost any grocery store.)
Also, if you whip up a giant batch and have no idea what to do with them, here’s recipes from around my site and from a few of my favorite bloggers:
From my archives:
- Roasted Veg Tacos with Avocado Cream and Feta
- Roasted Corn and Ricotta Enchiladas
- Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos
- Lentil and Swiss Chard Tacos
- Breakfast Tacos with Kale-Cilantro Chimichurri
- Swiss Chard and Black Bean Tacos with Chipotle Rhubarb Sauce
- Gallo Pinto Tostada
From around the web:
- Roasted Zucchini, Black Bean, and Goat Cheese Enchiladas from Sprouted Kitchen
- Black Bean Tostadas from A Couple Cooks
- Summer Squash Tacos with Avocado Chimichurri from Cookie + Kate
- Warm Zucchini, Corn, and Black Bean Salad from In The Little Red House
- Peach Salsa Tostada from Love and Lemons
- Peachy Corn Succotash Tacos with Lentils + Basil Slaw from The First mess
- Chanterelle Tacos from Turntable Kitchen
- Breakfast Tacos with Avocado Radish Salsa from The Year in Food
- 2 cups Masa Harina
- 1+ cup warm water
- 1 teaspoon salt
- Measure out Masa into a medium bowl. Dissolve salt in the warm water. Pour warm water into masa, stirring and kneading until dough comes together. Dough should be soft but not sticky. Cover and set aside for at least a half hour.
- Preheat griddle or pan to medium heat.
- After dough has rested, take golf-ball size portions out. Place between two pieces of parchment paper, and flatten out with tortillas press. Cook for 2-3 minutes on each side. Cover done tortillas with a damp towel.
*video was shot, cooked, and edited by me with a cameo in one scene by my dog, sometimes that’s life.Related