Hello again my Hungry, Hungry, HAPPY family! I am happy to be writing this blog post today because it has been quite a while since my last one. I’ve had a lot going on with my health and have been feeling pretty lost and uninspired. I think I am finally starting to get myself “back on the horse”, as they say.
A couple of months ago I saw a recipe for corn tortillas. Once I realized how easy they were to make at home I got so excited! Myself and my girlfriends daughter both have gluten sensitivities so when it comes to having wraps of any kind, it’s not really an option for us.
The very first time I made these, Reilly and I did it together. She added all the ingredients and mixed the dough. She helped roll them out and got to taste the very first one and she absolutely loved them!! I am glad I have found something that she and I can add to our food list that is gluten free and fun to make!
There are only 3 ingredients to making these tortillas – Maseca flour, which is the traditional flour used to make tortillas, tamales and many other Spanish inspired dishes and is naturally gluten free, water and a pinch of salt.
The directions are right on the bag which makes this even easier. I halved the recipe since I was only making a batch for myself – 1 Cup Maseca flour, 3/4 Cup warm water and a pinch of salt. Once this is all mixed up you’ll want to have a consistency of play dough. If the dough is too dry, add a bit more water. If the dough is too wet, add a bit more of the flour.
Roll the dough into approximately golf ball sized balls, or a little bigger and keep them covered so they don’t dry out. Now, you can roll these balls out using some parchment paper and a rolling pin, but I find it to be a pain because I can never get them to be round. They always end up being weird shapes and having thicker and thinner spots, so I ordered a Tortilla press from Amazon! Solving life’s problems one click at a time!
If you’re using a Tortilla press, place a layer of plastic or parchment so the dough doesn’t stick to the press. Give it a good press and voilà, you’ve got yourself a nice flat, round, evenly sized tortilla!
Now just heat up a pan to medium – medium/high and cook each tortilla for about 30 seconds, flip and cook for about 1 minute then flip again and cook for another 30 seconds. Be sure to keep your unused dough covered with a towel so it doesn’t dry out. Also, once your tortillas come off the heat they should be covered with a towel again to keep the heat in which will help keep them soft.
I’ve seen videos of people being able to get their tortillas to puff up after the second flip, but I haven’t been able to master that just yet. I’m also trying to perfect the nice brown spots that make these tortillas so beautiful!
I made myself some tacos last night, then this morning I made an egg wrap. These tortillas are so versatile, I also used them a few weeks ago to make quesadillas!
I encourage you all to make these easy corn tortillas at home. They are so versatile and you can season the dough any way you’d like! Maybe add some chili powder for a bit of spice or squeeze a bit of lime in there for some added zing!
I just love being able to capture the beauty of food and expose the different textures and colours!
Thanks for reading!
Stay hungry, stay HAPPY!