Homemade corn tortillas are probably one of the easiest things to make. They’re a little time consuming of course (especially when you make a blue million of them).
If you can mix stuff up and then pound it flat, you can make homemade corn tortillas. I don’t know why I always thought this was going to be such an ordeal.
I get out the corn masa for tortillas (get some here Bob’s Red Mill Corn Masa Mix) and basically follow the instructions. I’ll give them to you anyway later….
I have a smallish cast iron skillet that I use as a press (cause I don’t have one of those fancy shmancey tortilla presses, yet). I take my little dough ball, put it in between two pieces of plastic wrap (wax paper does not work well) and start to pounding. (Making tortillas is a great way to take out any aggression you may have.)
I give mine a couple of good whacks and then press down pretty hard. Give a couple of shmooshes until I am close to the thickness I want, then finish it off with the rolling pin. Stack those puppies up on a plate and then start cooking. Heat a heavy skillet (I use cast iron of course) lay a tortilla on the hot surface for just a couple of minutes and then flip.
We’re a little strange here at the Clucking It Up Farmstead – we like to know what goes into our food, so I’m a BIG fan of making it myself if I can.
There you have it, homemade corn tortillas. Easy peasy.
- 2 cups Bob's Red Mill Corn Masa Mix
- 1/2 tsp sea salt
- 1 1/2-2 cups hot water
- Mix salt into corn masa mix and slowly add water. Mixture should be soft and pliable, not dry and crumbly.
- Roll dough into golf ball sized balls and let rest for 20 minutes.
- Place ball between two pieces of plastic wrap. Begin flattening to desired thickness. When you have reached the desired size/thickness place each tortilla on a preheated heavy skillet for approximately one minute and then flip.
- You have just made homemade corn tortillas.