Once you start making your own Corn Tortillas it will be hard to return to store bought. Easy, gluten free and only 3 ingredients; making tortillas has now become part of the fun on Taco and Fajita nights.
Corn Tortillas also show up in Shrimp Tostados, Fish Tacos, Breakfast Taco Bar, Beer Braised Baja Chicken Taco’s, Jobert’s Braised Mexican Beef Tacos and Carne Asada for Tacos.
Homemade Corn Tortillas
Masa corn flour is widely available as are many types of Tortilla Press’s. We have the “Verve Culture Authentic Cast Iron Tortilla Press” and love it.
This recipe makes 9 perfect tortillas.
Use salt or not in the tortillas, the original recipes do not, but we find a little helps with the flavour.
The Carb count per tortilla is the same as store bought.
Ingredients
- 1 cup (120 gr) Masa Harina flour (21 CHO/1/4 cup/30 gr) 84 CHO
- ¾ cup warm water 0 CHO
- ½ tsp. salt 0 CHO
- Canola/Avocado oil for the skillet 0 CHO
TOTAL CHO 84 CHO
- TOTAL WEIGHT 484 GRAMS
- 84 CHO DIVIDED BY 484 GRAMS = .17 CHO/GRAM
- 9 TORTILLAS = 54 GRAMS (.17 CHO x 54 GR) 9.1 CHO PER TORTILLA
Instructions
- Place Masa and salt (if using) in a bowl and add the warm water. Mix with a spatula until dough starts to form a ball.
- Knead the dough for a minute or so and place back into the bowl. The dough will be the consistency of Play-Doh, not sticky and not cracking.
Cover the bowl with a damp cloth and let rest 10 minutes. If the dough feels moist, skip the damp towel and let rest in the bowl uncovered.
- Cut a piece of parchment paper wide enough to cover both top and bottom of the press. Fold the parchment in the middle and place in the press, parchment fold to the back of the press (not where your hand will work the press).
- A 1 TBSP cookie scoop works really well for even sized tortillas, each weighing 30 grams.
- Scoop the dough with the cookie scoop and form into a round ball. If the ball cracks a little simply roll it a little longer in your hands.
- Place the dough ball on the parchment in the press a little more toward the back and press down until an even tortilla is formed and the press is closed completely.
- You can make all the tortillas and then cook or cook them as each one is formed.
- Heat oil in a non-stick skillet and cook the tortillas on medium high for 60 – 90 seconds and then flip and cook the other side. You will need to drizzle more oil into the skillet after cooking 1 or 2 tortillas. They cook best when the pan and oil are hot.
- Cooking them until crisp will simply make a Tostado.
- We have found that laying the tortillas flat and covering with a light towel or “Servilleta” keeps them warm.
- Serve as soon as the tortillas are done, individually or as many as you are making.
