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.