Homemade corn tortillas are really easy to make actually, and they are really impressive (at least I think so). They are also much more delicious freshly made. This was my first time making my own tortillas, but I figured I might as well give it a go since I said I’d be making tacos for dinner tonight. The recipe for these tortillas came right off the back of my bag of maseca. The recipe is so easy and calls for only three ingredients: maseca, water and salt.
I don’t have a tortilla press (yet), so I used two plates to smoosh the tortillas flat. It worked just fine really, and earned me bonus punk points. To make homemade corn tortillas: all you have to do is measure out your maseca (2 cups), water (1 and 1/4 cup) and salt (1/4 tsp.) and combine them together in a bowl. Mix until a soft dough forms (I used my hands). Roll dough into 16 balls and cover them with a damp towel so they don’t dry out.
Press the balls in a tortilla press covered in plastic wrap – or – use my plate trick (make sure the plates are covered in plastic wrap). Carefully remove tortilla from plastic wrap and warm in a preheated cast iron skillet on medium-high heat for 30-50 seconds per side. Repeat for all tortillas. Place the tortillas on a plate and cover with a dry napkin to keep warm. To store them, allow to cool, wrap in plastic and store in the refrigerator for up to one week.
Taco night turned into tostada night with these homemade tortillas. After the tortillas were cooled, I fried them in a little corn oil until slightly brown and crispy. I topped them with seitan seasoned with salsa verde, black bean spread, tomatoes with cilantro, daiya cheese and a touch of sriracha. They were so good, mmm….
In conclusion, you should definitely make your own tortillas. It was actually quite easy and didn’t take long at all!