Tortilla Love

July 03, 2012

Yes it’s crazy hot out there hoverer I still have my California trip on my mind. One of my dearest friends, Veronica, was shocked when I told her I rarely have homemade tortillas anymore. She drove over to her mother’s who made me a half dozen batch, can you believe?! They were so warm and amazing. I now plan to start making my own batches just like I did with my Grandmother When I was a kid. I think I’ll start low and do a batch a month but come fall I plan to make a batch a week, emocionante!

Homemade Corn Tortillas, 8-12 tortillas


2 Cups Masa Harina

1 Cup + 1 Tsp Hot Water

Pinch Of Salt

  • Dissolve salt into the measured glass of warm water. Pour over the bowl of masa harina slowly, stirring as you go.

  • Mix until combined; smooth but not sticky. Knead/press into a ball. Cover, and let rest for as long as you can wait 30 min-2hrs.

  • Lay out a few (2-3) sheets of parchment paper and fetch that nifty casserole dish or pyrex to help you press out the dough.

  • Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab a heavy bowl and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment, viola.

  • Cook for two minutes on each side in an non-greased frying pan (cast iron is best). Set aside and begin to stack ‘em up.

  • Fill with something tasty.

    Photo via Cooking With Kids

    Recipe Via Food 52