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.
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.