Tacos are more fun when you get to make everything from scratch!
Lynn Matava with “The Country Tart” joins us in the DelmarvaLife kitchen to make homemade corn tortillas.
It’s a pretty simple recipe and procedure. She also brought along all the fixin’s, including pickled onions!
Homemade Corn Tortillas at Home
- 2 cups masa harina flour (corn flour, found in most grocery stores in international sections)
- pinch of sea salt
- 1 ½ cups water
Tortilla press, available locally in one of the Tienda Markets, for around $12. You may also find them online.
Parchment paper, cut into 2 squares to fit inside tortilla press
Electric griddle, optional, and allows for several tortillas cooking at once, instead of one at a time in a pan
#30 cookie scoop, optional, to measure out equal, rounded portions for consistent size/shape.
1. Line tortilla press with parchment paper.
2. Put the masa harina in the bowl and pour water over. Mix with fork until combined and cover with plastic wrap. Set aside for 10 minutes to allow flour to fully hydrate.
3. Divide the masa into 16 balls of equal size or, if you own a cookie scoop, use that instead to scoop out rounded amounts into the tortilla press.
4. Heat a griddle, or heat skillet on stovetop, to a medium high temperature.
5. Arrange the two parchment squares on the tortilla press. Place a ball of masa between the squares, press slightly, then open the press, turn the tortilla 90 degrees, and press again to form a thin, even tortilla.
6. Peel off the top layer of parchment and flip the tortilla into your hand so that you can peel off the bottom layer. Place on heated surface and cook for 30 seconds per side.
7. Repeat until all masa dough has been used up. Use immediately or refrigerate for up to one week. These are easily reheated in a skillet or also in a toaster for use throughout the week.
The salsa verde recipe can be found here.