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 homemade corn tortillas 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 to make homemade corn tortillas.  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:

From around the web:

Homemade Corn Tortillas
 
Serves: 10-12 tortillas
Ingredients
  • 2 cups Masa Harina
  • 1¼ cup warm water
  • 1 teaspoon salt
Instructions
  1. 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. I typically use around 1⅓ cup of water. Cover and set aside for at least a half hour.
  2. Preheat griddle or pan to medium heat.
  3. 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.

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