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February 22, 2019

Corn tortillas


Corn tortillas a versatile addition to any meal, from traditional tacos to hearty casseroles. It's hard to beat freshly made tortillas, and this recipe is easy enough for just about anybody.


Growing up in Arizona, family trips to the Mexican border was exciting. Delicious food, shopping, and visiting family were always fun. Our family always knew when we were getting close to Nogales Arizona, the city bordering Mexico....the aroma of corn tortillas waffled in the air. The little tortilla shops back in the 1970s were many, I knew our family was going home with dozens of tortillas.  When I make corn tortillas at home, the memories of Dad singing his favorite Mexican songs on the trip down puts a smile on my face every time.






We Recommend these recipes with Corn Tortillas

Sonoran Flat Enchiladas

When I make Sonoran Flat Enchiladas, I prefer thicker corn tortillas. I intentionally make thicker tortillas or make patties... dip them into red enchiladas sauce, topped with cheese


                    


and serve with rice and beans




A tortilla press can be used for making tortillas. If you don't have a corn tortilla press, you can place a masa ball between plastic wrap or wax paper and roll out. 




Just-cooked tortillas can be kept wrapped in a clean 
dish towel for up to 2 hours; otherwise, enclose them, in a plastic bag and refrigerate for up to 6-7 days.
If you have a vacuum sealer, tortillas will last about 
5-6 months. Corn tortillas don't last that long around our home, but at least if you need to freeze...make sure you vacuum seal.









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Makes 18 corn tortillas

Ingredients:

1 1/4 tsp. salt
3 1/2 cups warm water (not hot water)

Directions:


  • To keep the masa dough from sticking to the tortilla press: Use the thin plastic bags from your grocer's produce department or plastic food storage bags.



  • Mix Masa Harina flour with salt. Slowly add 
    warm water to flour a little at a time, and mix until 


    the dough is soft, not sticky.  Form into about 18 

    balls, cover with towel or plastic wrap.



  • Place a comal (flat cast-iron pan), griddle 

     or ungreased dry skillet over medium heat for at 

   
     least to 10 minutes, until very hot.



  • A tortilla press can be used for making tortillas. If 
     you don't have a press, you can place a ball 

     between plastic wrap or wax paper and roll out. 


  • Place in a hot pan, for about 30 seconds and flip, 
     flip again until cooked approx. 1 minute, the 

     corn tortilla will puff up after you flip 2nd time.



  •  Remove carefully from the (comal) griddle.

Cover tortillas when cooked.
Store in a storage bag, or vacuum seal to freeze.
Good for up to 1 week in the refrigerator, or freeze up to 6 months.

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