Happy Tuesday friends! I am currently iced in due to a storm that came through last night so I thought I’d share a recipe that I just recently made with you guys! I absolutely live for Mexican food. Tacos, burritos, chips and salsa…you name it. For years, I’d been wanting to try my hand at making homemade tortillas from scratch. I’d seen so many recipes and chefs do them and they seemed so easy so I knew I needed to try them myself. My great-grandmother on the Mexican side of my family used to own her own tortilla shop back in the day so I guess it is kind of in my blood too. And for Christmas, I gave my mom a cast-iron tortilla press which was really more a gift for the both of us.
When I began to look at recipes for corn tortillas, I was amazed at how easy they were, but also how different the recipes were. Some called for boiling water and some called for hot water. I ended up combining components from three different recipes, one from Lisa at 100 Days of Real Food, one from the package of the Masa Harina I purchased, and one that came with the tortilla press.
Here’s how I did it:
Makes 6-7 corn tortillas
1 cup Masa Harina (I used Bob’s Red Mill, purchased at Earth Fare)
1/4 teaspoon kosher salt
3/4 cup warm water
Cast-iron tortilla press
1. Mix masa harina and salt together in a medium bowl.
2. Slowly pour in warm water and mix together until it reaches a play dough-like consistency. Finish mixing with your hands and form into a log shape.
3. Cut log into six equal balls.
4. Heat a cast-iron skillet or pan over medium-high heat and let dough rest for 10-15 minutes.
5. Cover the top and bottom of your tortilla press with plastic wrap and place one ball of dough in the center. Press down firmly and lift up slowly to avoid tearing the tortilla.
6. Transfer the tortilla to the cast-iron skillet and cook about 1-2 minutes on each side. Keep the tortillas covered to keep them warm.
So easy! What dishes are you making on this Tuesday?