So yes, you can buy corn tortillas for cheap at the store, but sometimes its just FUN to do it yourself. And I always look at it as a challenge. If I can make something myself, from scratch, and have it turn out as good as store bought, that’s a win in my book! The more we can make from scratch, from our own kitchens, I believe the healthier we will all be. Now, I just need to figure out how to make gluten free “flour” tortillas!
1 cup corn flour (masa)
3/4 cup of water; I used lukewarm water
In a medium sized bowl, combine the corn flour and water, until it comes together and forms a ball. I found that starting with a spoon and then using my hands to finish it really worked best. If it doesn’t quite come together, add water a little at a time (approximately a teaspoon at a time) until it just comes together. Once combined, divide the dough into 2 oz portions, roll into balls, and keep moist by covering with wet paper towels.
2 oz dough balls will make about 6 enchilada sized tortillas. 1 oz dough balls will make about 8 tostada sized tortillas.
Heat a medium sized saute pan over medium heat, and coat with non stick spray. Once the pan is hot, place a dough ball in a tortilla press, lined with plastic wrap, and press. Immediately remove the tortilla and place in the hot saute pan. After about 20 to 30 seconds, the tortilla will cook and release from the pan, and can be flipped. If it does not release from the pan surface, give the tortilla a few more seconds to finish cooking, and it should release. Cook an additional 30 seconds on the other side, and if wanted, flip again and cook until its the desired level of done. I happen to like corn tortillas that have golden brown spots on each side.
Once cooked, they can be used for a variety of dishes; fry or bake to make chips, taco shells, enchiladas, sandwich wraps, etc. The possibilities are literally endless.