Soft, pliable, chewy homemade corn tortillas. That’s the first thing that comes to mind when I think of Mexican cuisine. You see, when I was in my early 20’s, I spent a few weeks in Mexico City for work. The highlight of my trip was definitely immersing myself in the Mexican culture and trying an array of new foods. The homemade corn tortillas were definitely a stand out, though. They were sturdy enough to hold the juiciest of taco meats, yet flexible enough to literally melt in your mouth. I was in heaven.
Fast forward about a decade (ok. . . maybe a little more than that) and I decided that I was going to make corn tortillas at home. I mean, those Mexican restaurants in the states make it look so easy. How hard could it be? Guess what – it’s not hard! It’s pretty simple, actually. And the results will astound you. I promise, after you’ve prepared these in your kitchen, your family will not be satisfied with store bought tortillas again.
While only two ingredients are necessary to make these amazing tortillas, you will need a tortilla press (or be exceptionally skilled with a rolling pin. Though I tried this once and was on Amazon purchasing a tortilla press before the tortillas even hit the frying pan. Apparently, my rolling pin skills need some work! Anyway, this is the tortilla press I use Victoria 8 inch Cast Iron Tortilla Press and Pataconera, Original Made in Colombia, Seasoned if you are interested) Save yourself some headaches and invest in a tortilla press if you plan on making tortillas on a regular basis. It will make this process infinitely easier.
The process itself is quite simple. Mix the Masa Harina, which is a golden corn flour, with a sprinkle of salt and fat. I use regular, old butter. You could try something else such as coconut oil, too, though I haven’t tested that with this recipe. Mix the corn flour with the fat until it resembles sand. My kids love to assist with this part! Then drizzle in hot water and continue mixing with your hands until the mixture comes together into a smooth ball. That’s it. Let the dough sit in the fridge for a bit before you press them flat and fry them and you’ll have fresh, delicious homemade corn tortillas before you know it!
Try these corn tortillas with adobo shredded beef or smokey slow cooker chicken tacos! Who am I kidding, they are amazing when they are fried with cheese as a quesadilla. Yum!