Tortillas de Maiz, Corn Tortillas
There is nothing like homemade corn tortillas. These also freeze well so make plenty ahead and put some in the freezer for when you need them.
My husband and I lived in Mexico for six years so we developed a taste for fresh tortillas. We could buy them hot off the press at the market in the mornings and even watch them being made.
We’ve been back in the US for over a year but I still long for warm corn tortillas and a lot of the dishes that they are used in.
When making these you have to use masa or Maseca. It’s corn that has been specifically treated with lye before being ground. If you try to use cornmeal then it won’t have the same texture and will be crumbly. Vice versa, you can’t use maseca to make cornbread. It will be a brick.
Masco is easily found in most grocery stores in the latino foods or ethnic sections. If not the try your local latino market. Just like the asian stores you will find some really cool things in there. If you find a latino super store then you will find an amazing bakery and butcher too!
- 2 cups masa (Maseca)
- 1 1/2 cups hot water
- 1 tsp salt
- Mix salt and masa flour.
- Stir in water and mix until combined.
- Heat skillet/griddle to medium high to high.
- Divide dough into 20 balls.
- Flatten dough balls into discs and place on heated skillet. Turning until desired color is reached.