Skip to main content

Corn Tortillas

I made my first successful (?) batch of corn tortillas today. I followed a recipe I found on one of the blogs I read called "The Little Bits All of which are Unique." I added some dried herbs to the dough, to perk up the flavor of the finished product.

I consider this a qualified success, because the texture of the finished tortillas is different from the ones at the store. I can't imagine these ever being flexible enough to wrap anything in. Perhaps I pressed them to thin? Anyhoo- here's the recipe...

Masa Bread a.k.a. Tortillas
From “Unique Little Bits”

2 cups masa harina
1 tsp kosher salt
1 ½ cups water +/- depending on the environment
small amount of oil

Pour a little peanut or olive oil in a small bowl; set aside.

In a large bowl, whisk together the masa harina and salt, stir in the water until a nice dough forms, adding additional water if necessary.

Form the dough into balls, roughly 1/4 cup in size. Dip your fingers in the oil and rub a light coating over each ball. Place the balls on a plate or baking sheet and cover with plastic wrap until ready to use.

Heat a wok or grill pan (ideally cast iron) over MED heat. Cut open a storage/freezer bag by cutting off the top zipper part and the bottom, then cut down one side. Open the bag and place a dough ball on one side, folding the other side over the dough ball. Use a little frying pan to flatten the ball into a thin disk.

Peel off the top layer of bag and gently remove the disk from the bottom plastic, flipping it onto your hand. Place the disk on the heated wok or grill pan and let cook about 2 minutes. It's kind of like cooking a pancake, you can see the edges start to firm up then you know it's time to turn it over. If you try to turn it too soon, it will stick to the grill plate (if using). The second side cooks faster.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!