Homemade Corn Tortillas

A local restaurant near us makes the best homemade tortillas. Unfortunately, they close over the winter (we are a tourist area, after all). I had really been craving these tortillas, preferably with some slow-cooked pork and tomatillo salsa, so I asked for a tortilla press for Christmas. How hard can it be to make homemade tortillas?

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.