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:
- 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 1/4 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. I typically use around 1 1/3 cup of water. 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.1