Tuesday, January 11, 2011

Taco Tuesday: Homemade Corn Tortillas . . . for tacos

In my world, corn tortillas are far more superior than flour tortillas. Four tortillas get soggy and sometimes stick to my teeth. In addition, flour tortillas have more calories than corn tortillas considering the ones I made tonight don't call for lard and every flour tortilla recipe calls for it!

One flour tortilla=1 corn tortilla plus one cerveza for me.

To make homemade corn tortillas, all you need is masa flour, water, a tad bit of baking soda and a tortilla press (legit or makeshift), water and a little bit of baking soda. For the masa flour, you can buy any brand but I personally love Bob's Red Mill brand. They are an awesome company, and they always have obscure products ranging from tapioca flour to miscellaneous hot cereals plus this recipe was taken right off of the package. If you have a legitimate tortilla press-great; if you don't you'll need wax paper and a rolling pin.

I've cut this recipe in half and it yields about 8-10 6" tortillas.

1 c masa flour
1/8 tsp baking soda
1 c water (save an additional 1/4 c of reserve water)
Combine the masa flour, baking soda and water into a bowl. Let it stand for 5 minutes.
With your hands, work the ingredients together forming a dough. This dough should feel grainy but should not be crumbly.
Work enough dough to form into the shape of a golf ball. Place the dough between the two sheets of wax paper. With the heel of your hand or a rolling pin, work the dough out to a 6 inch circle. The uncooked tortilla should come off the wax paper easily.
*I found I liked my tortillas very thin. Cook tortillas one at a time to get a feel for your preferred thickness.
Turn an un-greased skillet onto high heat.  Place the uncooked tortilla on the skillet and cook for 30 minutes on each side. Air pockets will begin to form in the tortillas once you flip them to the other side.
Keep tortillas warm by wrapping them in a towel.
This corn tortilla hugged some fish tacos.


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