Homemade Corn Tortillas {Video}

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

 

*video was shot, cooked, and edited by me with a cameo in one scene by my dog, sometimes that’s life.