Here’s an easy way to make your own corn tortillas. Once you’ve tried your own, I doubt you’ll be headed to the store for more. These are easy to make with or without a tortilla press, as detailed in my recipe below and also demonstrated in my YouTube video on how to make them (see link at the bottom of the post). Give them a try! Judi
Makes about 10
1 cup corn flour
1/8 tsp salt
1/2 cup + 2 Tbsp warm water
1/2 tsp vegetable oil
1 tsp vegetable oil for skillet
In a medium size bowl, combine the corn flour and salt. Add in a mixture of the warm water plus 1/2 tsp oil. With a rubber spatula, stir the mixture to wet the dry ingredients. With hands, combine ingredients well to form a ball about the consistency of play dough. If the mixture is too dry, add more warm water, no more than 1 tablespoon at a time. If the mixture is too moist, add a little more corn flour.
When dough consistency is right, cover the bowl with a damp towel and allow it to rest for 5 minutes.
Pinch off about 2 tablespoons of dough and with hands form a ball. With a tortilla press, line it with plastic wrap and press the dough into a tortilla. Without a tortilla press, place the ball between two sheets of parchment paper or waxed paper. Use a rolling pin to roll the dough into a round shape, roughly 1/8” thick.
Heat a dry skillet on the stove over medium to medium-high heat. Add 1 tsp vegetable oil to the pan. With a paper towel or napkin, spread the oil all around the bottom of the pan, wiping up excess.
Take the formed tortilla on the wax paper or plastic wrap to the skillet. Turn it upside down to allow the tortilla to fall off the paper or wrap onto the skillet. Allow it to cook until it starts to bubble and moves easily around the skillet. Flip the tortilla over with a spatula. Cook until it starts to brown. Flip the tortilla and allow the first side to finish browning.
Remove the cooked tortilla to a plate and cover it with waxed paper or damp paper towels. Repeat the process until all the dough has been cooked. Serve immediately.
To store tortillas: They may be briefly stored, covered tightly, in the refrigerator. To preserve longer, wrap air-tight and store in the freezer until needed.