Thursday, May 24, 2012

Homemade Corn Tortillas

The texture of Homemade Corn Tortillas is soft, yet crisp. I had forgotten what it was like to taste a real tortilla; it is so much better than a store bought shell.

I once wondered why I should bother making homemade corn tortillas when I can buy store bought corn tortillas relatively cheaply. I thought it would be difficult and I would need a fancy tortilla press. I thought wrong! Once I had my process down, Homemade Corn Tortillas were quick and easy to make. They don’t require any additional kitchen appliances and taste A-MAZ-ING!

Before I was gluten free, I used to love soft flour tortillas. Homemade Corn Tortillas have a softer texture than store bought corn tortillas. I am super excited to have the flavor of a corn tortilla shell with a softer texture that is gluten free. Bye-bye store bought tortillas, I’ve converted to making Homemade Corn Tortillas!

The recipe is so simple that it is often written on the bag of instant corn masa flour and it only requires two ingredients. The process I use for making Homemade Corn Tortillas is different than what was written on the bag of corn masa. I tried following the process written on the bag, but it didn’t work for me so I came up with my own easier method.

Homemade Corn Tortillas
·2 cups instant corn masa flour
·2½ cups warm water

Mix instant corn masa flour and water in a bowl; kneed for 4 minutes. Divide dough into 16-18 small portions. Preheat a griddle and place a few dough balls on the griddle. On the griddle, flatten each dough ball into a 6-inch circle using the back of a lightly greased spatula. Cook the tortilla for 20-30 seconds on each side.

Serve immediately or store in an airtight container.