Homemade corn tortillas
Lets face it. There a quite a few good alternatives to your choice of tortilas around. Both recipes and to buy in your local store. But did you know that the healthiest, cheapest and easiest way is to make them yourself? And you need almost no ingredients to make them. Corn tortillas made with masa harina has only 3 ingredients: Masa Harina (easy-to-obtain corn flour, but NOT the regular one, see explanation to this later on and in the instruction video), water and a pinch of sea salt. They are pan fried on high heat on a dry skillet until they pop up. No need for that greasy, unhealthy oil. If you are lucky enough to have a good old big roast griddle, just bring along the whole family and make tortillas until everyone is satisfied.
The recipe is extremely simple, but it needs a short rest in a plastic bag for half an hour before use.
We also show you how you can make perfectly flat enough and round enough tortillas without using a tortilla press.
WTF is Masa Harina?
The Masa harina is the traditional flour used to make tortillas, tamales and other Mexican dishes. Literally translated from Spanish it means “dough flour” because the flour is made from dried masa, a dough from specially processed grains.
To make masa harina, field grains (or corn) are dried and then treated in a solution of lime and water, also called lime. This loosens the hulls from the cores and softens the grain. In addition, lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract.
Where do you get hold of Masa Harina?
Try your nearest exotic store, health food store or online.
Ingredients (gives about 12 tortillas)
- 2 cups of hot water
- 2 cups masa harina
- 1 teaspoon salt
This is how you do it (or see the video instructions)
- Find two plastic bags. Cut one of the short sides and one of the longest sides so that it becomes a rectangle, these are used for flattening of the tortillas (No tortilla press needed)
- Put the masa harina in a bowl and pour in about 1,5 cups of warm water and stir out
- Add more water to the dough until it no longer sticks to your fingers
- Roll the dough into a ball and place in a plastic bag in the refrigerator for half an hour, this is to be sure that the masa harina is soaked thoroughly before it is flattened
- Find something to mold out the tortillas with, about 10-15 cm in diameter, a pot lid is perfect here
- Roll the dough flat between the two plastic bag rectangles you made at the beginning of this description
- Then take the mold and stencil the tortilla
- Pan fry the tortillas on high heat until it “changes color” (moisture evaporates from the top of it)
- Bake on the other side until it blows up
- Store in a towel until serving
Videoinstructions (Remember to subscribe to our youtube channel)