Food Made Fresh: 2-ingredient tortillas: So simple, but so good

Angelina Larue
·2 min read

Corn tortillas are easier to make than flour tortillas and there isn’t anything that compares to the amazing aroma and flavor.

One would not think that there are only two ingredients in a corn tortilla, but that’s it, masa harina and warm water. They are naturally gluten free, and a rolling pin or tortilla press may be used to shape them.

One would not think that there are only two ingredients in a corn tortilla, but that’s it, masa harina and warm water.
One would not think that there are only two ingredients in a corn tortilla, but that’s it, masa harina and warm water.

The balls of masa can also be flattened with two heavy books. I line my tortilla press with two sheets of plastic, and the same can be done between the two books.

Freshly made corn tortillas can be used as is to make a variety of tacos, rolled or stacked enchilada, or toasted for making chalupas and tostadas.
Freshly made corn tortillas can be used as is to make a variety of tacos, rolled or stacked enchilada, or toasted for making chalupas and tostadas.

Freshly made corn tortillas can be used as is to make a variety of tacos, rolled or stacked enchilada, or toasted for making chalupas and tostadas. And of course, the make the best fresh tortilla chips.

Larue
Larue

For this batch, I am using white corn masa harina. It has a mild, but distinguished flavor. And I love to prepare tortillas and flatbreads with blue corn. Be adventurous and give this easy but rewarding process a try.

Enjoy food made fresh!

Handmade White Corn Tortillas

2 cups white masa harina

1 ½ to 2 cups warm water

In a medium-size mixing bowl, combine masa harina with 1 ½ cups warm water, stirring with a fork. Knead with hands until smooth, adding up to ½ cup additional water a little at a time until the consistency of the dough is like play dough. Cover with kitchen towel and let set for 15 minutes.

Preheat comal or cast iron skillet over medium heat for 10 to 15 minutes.

Divide dough into 12 dough balls. Press 1 ball at a time between 2 sheets of wax paper and roll with rolling pin to 5 ½ to 6 inches in diameter. Or, using a tortilla press, cover bottom plate with plastic wrap. Place the dough ball onto the plastic. Cover dough with another sheet of plastic. Close tortilla press and add a slight amount of pressure to the lever.

Remove the top sheet of wax paper or plastic from the tortilla. Pick up tortilla with the bottom sheet of wax paper or plastic intact, peeling it off as you place tortilla onto the dry, heated skillet. Cook one or two at a time.

Cook one side of each tortilla for about 30 seconds or until edges begin to dry. Flip over with a spatula and cook the other side for 15 to 30 seconds. Flip tortilla back over and press down on center of tortilla with a spatula which will allow the tortilla to puff, adding a layer of air. Remove from heat and place in foil or kitchen towel to keep warm.

Continue process. Do not stack tortillas until cool or they will create steam and lose their crispness.

Makes 1 dozen. Store unused tortillas in plastic wrap or plastic bag in refrigerator for 2 to 3 days. Reheat between dampened paper towels in microwave in 10 second intervals until warm.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: 2-ingredient tortillas: So simple, but so good