Ok, so let me start off here by saying store bought corn tortillas are gross! They might even be cardboard marketed as food to people who don’t eat flour! I cannot image anyone from Mexico buying them. Nope, people from Mexico know how to MAKE a good corn tortilla and believe me, they don’t taste like cardboard in Mexico!
So, channelling my inner Mexican, I set out to make my own fresh corn tortillas at home! I love wraps and have missed them since going gluten free! There are so many options, you can throw just about anything in tortilla and call it a meal!
I learned a lot making these! They are easy to make, but there are some tricks that make the recipe even easier! The ingredients are super simple! Corn masa flour and water! The recipe is actually right on the back of the bag!
- 2 cups corn masa flour
- 1 1/2 cups water
Using the recipe on the back, we made 16 small tortillas. In the future, I will cut the recipe in half as left over corn tortillas the next day are…..well gross like cardboard, LOL!
Tricks I have learned that they don’t tell you on the bag:
- You will usually always need more flour than it calls for! Maybe it’s the humidity in the air around here, but every time I make these, I need to add more than the recipe calls for.
- Add salt and other spices to compliment whatever you are using the tortillas for. I like to use cumin, chili powder and maybe even throw in some parmesean cheese! It really adds to the tortillas!
- Mix the dough so it cuts like a soft cheese. To make 16 tortillas, I made one big ball, then cut it in half, the cut those pieces in half and so on and so on until I had 16 small balls. When you cut the dough, it should have a cheese consistency and stay intact. Too mushy and it will stick, to dry and it will fall apart.
- Use parchment paper under and over the dough balls when rolling them out. I don’t have a tortilla press (and can’t see me buying one when I have a really nice marble rolling pin!) so it takes a little experience to get the dough nice and circle! Putting the dough between parchment means no sticking and it is easy to roll out really thin and still get it off the paper and into the pan.
- Roll them out and get them right into the pan to fry them. They dry out pretty quick, resulting in them cracking and falling apart. I roll and fry at the same time!
- Eat them all that day! Hot and steaming is best! Like I mentioned, next day tortillas are like store bought ones…. cardboard!