Not hard at all, as it turns out. In fact, I’d venture to say that I’ll rarely use store-bought tortillas in the future. You need three basic things – corn masa flour (look in the Latin aisle of your market), some way to flatten the dough (either a tortilla press or rolling pin), and a cast-iron or nonstick griddle or skillet.
I’ve been home for a total of three weeks since Christmas and I’ve made tortillas three times. That should tell you how easy they are to prepare. Serve them with shreds of leftover Garlic Pot Roast and some cabbage lightly dressed with Frontera Cilantro-Lime Cocktail & Ceviche Sauce.
These tortillas are low in Sodium, Fat and Cholesterol. They are a good source of Fiber, Riboflavin, Niacin, Folate, Iron and Thiamin.
Homemade Corn Tortillas
- 1 cup instant corn masa flour
- 2/3 cup water
- 1/8 teaspoon salt
Combine all ingredients in large bowl. Mix until well combined. If dough feels dry, add more water (a teaspoon at a time). Divide into eight equal portions and shape into balls. Cover with a damp paper towel to keep from drying out.
Line a tortilla press with plastic wrap (both plates). Place a ball of dough in the center (so plastic wrap will be on both sides) and press until tortilla measures 5-6 inches in diameter. Carefully peel off plastic wrap.
Preheat ungreased griddle or skillet over high heat. Cook tortillas one at a time, about a minute per side. Keep warm while you cook the remaining tortillas by covering with a cloth napkin or using a tortilla warmer.