corn tortillas are the best! everyone should make corn tortillas! they could not be easier to make, and there’s absolutely no question that they taste and hold together better compared to the store-bought refrigerated ones. all you need is masa harina, a.k.a. corn flour, a staple ingredient from latin america. add some water and bam! you’ve got corn tortillas. we use maseca, which can be found at most major grocery stores near the crispy, crunchy, old el paso tex-mex shells. consume with any of your favourite taco fillings, our gochujang braised beef, or as a vessel for bacon and eggs.
Makes ~10 shells
Special Equipment
Tortilla Press
Rolling Pin
Ingredients
1 cup masa harina
3/4 cup water
Instructions
Mix flour and water together and knead with your hands until it forms into a ball. If it feels a little dry, add some water. If it feels a little wet, add a bit more masa harina.
With a small (2 tsps.) portioning scoop, form into smaller rounds. Roll them into little spheres and set aside. Cover with a damp towel.
Preheat a seasoned stainless steel or cast iron pan to medium-high heat.
Line a tortilla press with 2 sheets of parchment paper or plastic cut out from large ziplock bags. Press each ball into a flat tortilla. If using a rolling pin, flatten into rounds.
Unpeel the tortillas from the parchment paper and cook in the pan on both sides until lightly charred, about 20 seconds per side. Wrap in aluminum foil and a dry kitchen towel to keep warm.
That’s it!
Here’s how we ate them that day (gochujang braised beef tacos):
