There is nothing like a homemade tortilla. We have a tortilla “factory” in our little town (which is to say, there is a tiny store front where a Latin family slaves in the Arizona heat six days a week to make fresh tortillas). Those corn tortillas are scrumptious! They make flour tortillas, too, but not often, so they are not fresh and not worth buying. Corn tortillas are incredibly easy to make at home. All you have to do is buy a bag of Masa Harina and add water.
(Quaker makes it, so it shouldn’t be hard to find in most places in the USA.)
For those of us who only make tortillas once in a while, a tortilla press is a must. Even with one, you aren’t guaranteed to get your tortillas the right thickness, but you have a much better shot than if you are making them by hand. Look in second hand stores for a tortilla press.
Notice I have put plastic wrap on the top and bottom of the press. Without it, you will have a very large, very frustrating mess. I served these open-faced with sliced grilled milanesa style beef, shredded cabbage, salsa, cheese and sour cream. They were delicious. This is a really cheap way to make tortillas.
Here is a link to my favorite flour tortilla recipe. They are a lot harder to make. Mine usually come out looking like “Son of the Blob.” They taste really good, though.
1. Info for Homemade Corn Tortillas
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Homemade Corn Tortillas
- 2 cups masa harina (Note: you can grind your own corn, but it has too be super fine.)
- 1⅓ cups warm water
- Mix the masa and water together in a bowl until a smooth dough forms.
- Form your dough into balls the size of a swollen walnut
- Use your tortilla press or a rolling pin and flatten them out.
- Cook them in a hot,dry skillet or griddle until brown on both sides (about 5 minutes each side)