Corn tortillas are a staple of Mexican cuisine and form the basis of many dishes, such as tacos, enchiladas, and quesadillas. Naturally gluten-free, tortillas are traditionally made from nixtamalized corn flour, also known as masa harina . I couldn't find any, but I had pan flour (corn flour, precooked masa harina), and the tortillas turned out to be very easy to make. Don't try it with regular corn flour; in my experience, the result is disappointing. This simple recipe will allow you to make fresh and fluffy tortillas, perfect for Mexican-inspired, gluten-free meals.
Ingredients
Preparation
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Preparing the dough: In a large bowl, mix the masa harina with the salt. Gradually add the warm water while mixing by hand or with a spatula. Knead until you obtain a smooth and elastic dough. The dough should be smooth and not sticky.
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Resting the dough: Cover the dough with a clean cloth and let it rest for about 15 minutes. This allows the flour to absorb the water, making it easier to shape the tortillas.
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Shaping the tortillas: Divide the dough into small, equal-sized balls (about 30g each). Using a rolling pin, flatten each ball between two sheets of parchment paper to obtain thin discs about 15cm in diameter. Make sure to maintain a consistent thickness.
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Cooking the tortillas: Heat a cast-iron or non-stick skillet over medium-high heat. Place a tortilla on the hot skillet and cook for 30 seconds to 1 minute on each side, until it begins to puff up and brown slightly. Repeat with the remaining dough, keeping the cooked tortillas warm under a kitchen towel.
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Serving: Serve the warm tortillas with your favorite fillings, such as meat, vegetables, cheese, or black beans. They can also be used to make tacos, quesadillas, or as a side dish for various Mexican meals.
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Tips: If the dough is too dry, add a small amount of warm water, one spoonful at a time. Homemade tortillas keep well wrapped in a clean tea towel and can be reheated before serving.
