Would you think I was crazy if I confessed that I have seriously eaten some form of taco for every single dinner this week? And, I’m not even close to being tired of them! These homemade corn tortillas are absolutely the reason for my taco obsession. They are so quick and easy to make, and so much better than anything you can buy in the store! The best is that the dough requires all of three ingredients, none of which are hazardous so you don’t have to worry about washing your hands after each time you handle the dough. The tortillas do require the $20.00 investment of a tortilla press, but it is soooo worth it! The following recipe makes 12 4 inch tortillas.
- 1 cup Masa Flour
- Sprinkle of Kosher Salt
- 3/4 cup water
Masa flour is corn based and very easy to find. I was able to track down a bag at my favorite local grocery store. In addition to tortillas, it can also be used for tamales.
Combine the masa flour and salt in a medium sized bowl.
Make a small well in the center of the flour and add the water.
Using your hands, knead the flour and water together until it creates a smooth dough. The dough should be smooth and springy (think Play Doh consistency).
Line the top and bottom of a tortilla press with plastic wrap.
Divide the dough into two equal portions. Take each of those portions and divide in half again. Now that the dough is in quarters, divide each quarter into three equal pieces. Roll each piece of dough into a small ball.
Place an individual ball of dough on the bottom of the tortilla press.
Close the press to smoosh the dough (yes, that is a technical term!) Don’t press too hard or the dough will be too thin. Remember, you are going for about a 4 inch circle.
Confession: It will take two or three tries to figure out how hard to press the dough to get the size you are aiming for. But, this dough is very forgiving and can be pressed multiple times. The skillet takes a few minutes to heat up, so I used this time to practice. After your first batch you will be a pro!
Heat a large cast iron skillet over medium high heat, and brush with oil. Remove the pressed dough from the plastic.
Transfer to the oiled skillet and cool for 2 minutes or until the tortilla is slightly browned. Cook the tortillas in batches of three, oiling the skillet between each batch.
Flip the tortillas and cook for an additional 15 seconds.
Remove tortillas from heat and stack on a small plate until ready to enjoy with your favorite filling! So amazingly delicious!
Recipe adapted from Bon Appetit