Corn tortillas are a staple of Mexican cuisine and serve as the basis for many dishes, such as tacos, enchiladas or quesadillas. Naturally gluten-free, tortillas are traditionally made from nixtamalized corn flour, also called masa harina . I didn't find any but I had Pan flour (corn flour, pre-cooked Masa Harina) and the tortillas ended up being very easy to make. Don't try with normal corn flour, from experience, the result is disappointing. This simple recipe will allow you to make fresh and soft tortillas, perfect for meals with Mexican flavors, gluten-free.
Ingredients
Preparation
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Prepare the dough: In a large bowl, mix the masa harina with the salt. Gradually add the hot water while mixing by hand or using a spatula. Knead until you obtain a soft and homogeneous dough. The dough should be smooth and should not stick to your fingers.
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Resting the dough: Cover the dough with a clean kitchen towel and let it rest for about 15 minutes. This allows the flour to absorb water well, making it easier to shape the tortillas.
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Shaping the tortillas: Divide the dough into small balls of equal size (about 30g each). Using a rolling pin, flatten each ball between two sheets of baking paper to obtain thin discs approximately 15 cm in diameter. Be sure to maintain an even thickness.
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Cooking the tortillas: Heat a cast iron skillet or nonstick skillet over medium-high heat. Place a tortilla on the hot pan and cook for 30 seconds to 1 minute per side, until it begins to puff up and lightly brown. Repeat the operation with the rest of the dough, keeping the cooked tortillas warm under a cloth.
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Serving: Serve the tortillas warm with your favorite toppings, such as meat, vegetables, cheese or black beans. They can also be used to prepare tacos, quesadillas, or as an accompaniment to various Mexican dishes.
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Tips: If the dough is too dry, add a small amount of warm water, spoon by spoon. Homemade tortillas keep well in a clean cloth and can be reheated before serving.
