Corn tortillas are simple to make and require only a few ingredients, with the main ingredient being masa harina, which is Spanish for “dough flour.” It’s named this because the flour is made from dried masa, which is a dough made from corn treated in a solution of lime and water. The dough is then washed, dried, and ground to make masa harina.
Ingredients:
- 2 cups gluten-free masa harina flour
- 1/2 teaspoon Himalayan salt, finely ground
- 1 cup hot water
- 1 tablespoon fresh lime juice (optional)
Directions:
- In a large bowl, mix the salt into the flour.
- Add the lime juice if using, then gradually ad the hot water. Mix with a large wooden spoon until cool enough to touch, then continue mixing with clean hands. The dough should be firm yet pliable. You may find it necessary to add either a little more water or a little more flour, if the dough is too dry or too sticky.
- Divide the dough into 2-inch balls, then flatten each according to the directions of your tortilla press. If you don’t have a tortilla press you can use a rolling pin to evenly flatten each ball between two pieces of wax paper. They should be about 6-inch round and a little less than 1/4-inch thick. If using a rolling pin you can sill make them perfectly round. Just flatten the dough, then place the rim of a bowl down on the flattened dough and use a butter knife to cut way the excess.
- Place the tortillas, one at a time, in a heated cast iron skillet and cook on medium heat for about 2 minutes or until the top appears almost cooked. Flip and cook the other side for less than 2 minutes or until cooked through. Continue to cook the remaining flattened dough, stacking them when done on a plate and covering with a flipped plate to keep them soft, or placing them in a tortilla warmer. Turn it into a soft taco lunch or dinner by serving it with Vegan Taco Fixin’s, or make it a warp stuffed with lettuce and Mock ‘Chicken’ Salad or Vegan ‘Egg’ Salad.
Yield:
Makes about 12 tortillas
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