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HOME MADE CORN TORTILLAS

these are blue, but certainly not sad!

 CORN TORTILLAS are really easy to make, they are naturally gluten free, and unlike flour tortillas, require no addition of fat or lard.  Lime is added to all masa (corn flour) to alkalinize it, add flavor, and coincidentally, adds calcium as well.  Corn tortillas are loaded with fiber and anti-oxidant rich anthocyanins. BONUS!  I used blue corn masa for this recipe and tried it two ways - on the left I used 100% blue masa, and on the right 1/2 blue and 1/2 regular corn.  The color difference is apparent, but quite honestly, the flavor wasn't.  Since blue corn masa tends to cost a bit more, making them 1/2 and 1/2 saves a little dough (pardon the pun)!  All you'll need to make these is a bowl and a heavy bottom or cast iron griddle/pot/pan.  I used a little cast iron round griddle that I had hanging around.  The secret to cooking these is to get that pan or griddle blazing hot so you can cook the tortillas and get that tasty char on the edges.  If you don't have a tortilla press, you can spray 2 sheets of wax paper, put your dough ball in between, and then use a rolling pin to make your tortilla.  Alternately, you can take a heavy, flat pot, and use it to press the dough ball between the 2 sheets of wax paper.  Any or all will work.  This is a great project to work on with your kids or grandkids.  I like them freshly cooked with a little butter, a squeeze of lime and a dash of salt. Delicioso! This recipe will make approximately 10 tortillas.

CORN TORTILLAS are really easy to make, they are naturally gluten free, and unlike flour tortillas, require no addition of fat or lard.  Lime is added to all masa (corn flour) to alkalinize it, add flavor, and coincidentally, adds calcium as well.  Corn tortillas are loaded with fiber and anti-oxidant rich anthocyanins. BONUS!  I used blue corn masa for this recipe and tried it two ways - on the left I used 100% blue masa, and on the right 1/2 blue and 1/2 regular corn.  The color difference is apparent, but quite honestly, the flavor wasn't.  Since blue corn masa tends to cost a bit more, making them 1/2 and 1/2 saves a little dough (pardon the pun)!

All you'll need to make these is a bowl and a heavy bottom or cast iron griddle/pot/pan.  I used a little cast iron round griddle that I had hanging around.  The secret to cooking these is to get that pan or griddle blazing hot so you can cook the tortillas and get that tasty char on the edges.

If you don't have a tortilla press, you can spray 2 sheets of wax paper, put your dough ball in between, and then use a rolling pin to make your tortilla.  Alternately, you can take a heavy, flat pot, and use it to press the dough ball between the 2 sheets of wax paper.  Any or all will work.  This is a great project to work on with your kids or grandkids.  I like them freshly cooked with a little butter, a squeeze of lime and a dash of salt. Delicioso! This recipe will make approximately 10 tortillas.

  INGREDIENTS   -  2 cups masa harina (I used 1 cup each of  blue  and golden)  -  1 tsp kosher salt  -  1 1/4 cup water

INGREDIENTS

-  2 cups masa harina (I used 1 cup each of blue and golden)

-  1 tsp kosher salt

-  1 1/4 cup water

  INSTRUCTIONS   1.  Put the flour(s), salt in a bowl and mix with your hands.    2.  Add 1 cup of the water and mix/knead with your hands until incorporated.

INSTRUCTIONS

1.  Put the flour(s), salt in a bowl and mix with your hands.  

2.  Add 1 cup of the water and mix/knead with your hands until incorporated.

 3.  You want the dough to be dry-ish but able to stick together when you squish it.  To get to this point you may need to add the remaining 1/4 cup water - it will depend on whether you use blue or golden masa, and how fine the grind is.  4.  Once mixed cover and let sit for 30-60 minutes - this will allow the corn to hydrate a little more fully.

3.  You want the dough to be dry-ish but able to stick together when you squish it.  To get to this point you may need to add the remaining 1/4 cup water - it will depend on whether you use blue or golden masa, and how fine the grind is.

4.  Once mixed cover and let sit for 30-60 minutes - this will allow the corn to hydrate a little more fully.

 5.  After the dough has rested, roll into golf ball sized balls and place on a tray.  Cover loosely with a damp paper towel until ready to roll.      

5.  After the dough has rested, roll into golf ball sized balls and place on a tray.  Cover loosely with a damp paper towel until ready to roll.

 

 

 6.  Whatever kind of press you use needs to be lined.  Don't use plastic wrap or parchment - they will stick to the dough.  The best thing to line your press with is waxed paper, sprayed lightly with vegetable spray. (This keeps your press clean, too!)

6.  Whatever kind of press you use needs to be lined.  Don't use plastic wrap or parchment - they will stick to the dough.  The best thing to line your press with is waxed paper, sprayed lightly with vegetable spray. (This keeps your press clean, too!)

 7.  Center your dough ball on the press (don't you love mine....I got it from  Central Coast Woodwork  on Etsy....it's extra big so I can make giant tortillas).  Be mindful that "vintage" presses, especially if not made of 100% aluminum, may contain lead.  Best to buy new or buy wood.  8.  Cover with another sheet of sprayed wax paper (sprayed side facing the ball).  

7.  Center your dough ball on the press (don't you love mine....I got it from Central Coast Woodwork on Etsy....it's extra big so I can make giant tortillas).  Be mindful that "vintage" presses, especially if not made of 100% aluminum, may contain lead.  Best to buy new or buy wood.

8.  Cover with another sheet of sprayed wax paper (sprayed side facing the ball).  

 9.   Press firmly until you can press no more.  I forgot to tell you the hidden biceps building this achieves! LOL!

9.   Press firmly until you can press no more.  I forgot to tell you the hidden biceps building this achieves! LOL!

 10.  Open the press and carefully peel back the top layer of waxed paper.

10.  Open the press and carefully peel back the top layer of waxed paper.

 11.  Your tortilla should look like this - consistently thin across.  Place the dough side on your palm and peel off the other wax paper sheet.  12.  Place the tortilla on a preheated heavy pan or griddle and cook for 1-2 minutes on the first side.  Flip and cook for another 1-2 minutes until the edges are charred, and the center of the tortilla changes from deeper color to pale.  Remove to a plate and cover with a towel.

11.  Your tortilla should look like this - consistently thin across.  Place the dough side on your palm and peel off the other wax paper sheet.

12.  Place the tortilla on a preheated heavy pan or griddle and cook for 1-2 minutes on the first side.  Flip and cook for another 1-2 minutes until the edges are charred, and the center of the tortilla changes from deeper color to pale.  Remove to a plate and cover with a towel.

 13.  While you are cooking each tortilla you can be pressing another one, so you'll pick up a bit of a rhythm.  Of course you'll want to taste one right off the griddle. Spritz with lime, a little butter or salsa. Ole!

13.  While you are cooking each tortilla you can be pressing another one, so you'll pick up a bit of a rhythm.  Of course you'll want to taste one right off the griddle. Spritz with lime, a little butter or salsa. Ole!

 14.  I love to set up a taco station with a protein (steak or fish are my favorites, some pinto or black beans, chopped red onion, salsa, cilantro, limes and some salty Mexican cheese like Cotija or some shredded  pepper Jack.  It's also fun to have some pickled jalapeno peppers or pickled carrots and onions for an extra kick.

14.  I love to set up a taco station with a protein (steak or fish are my favorites, some pinto or black beans, chopped red onion, salsa, cilantro, limes and some salty Mexican cheese like Cotija or some shredded  pepper Jack.  It's also fun to have some pickled jalapeno peppers or pickled carrots and onions for an extra kick.

 15.  If you have any tortillas left over, wrap them in a towel and then overwrap with plastic wrap and store in the refrigerator for up to 5 days.  If freezing them, just wrap tightly first with plastic wrap, then overwrap with heavy duty foil, label them, and they'll hold in the freezer for up to 6 months.

15.  If you have any tortillas left over, wrap them in a towel and then overwrap with plastic wrap and store in the refrigerator for up to 5 days.  If freezing them, just wrap tightly first with plastic wrap, then overwrap with heavy duty foil, label them, and they'll hold in the freezer for up to 6 months.