Corn Tortilla Recipe
Leaving Texas to go to Montana has created a little Mexican Food panic within me, and put the wheels in motion in search of the best corn tortilla recipe. In the past four years, since we moved to Texas, we have swapped once a week pizza night for once a week taco night (which is awesome, since our tacos are gluten free).
I want to see the method, the ingredients, and exactly what the texture was to make authentic, Mexican style, home made, corn tortillas.
Here is the winner! The recipe and the demonstration video is helpful for better tortillas with each try. The process is simple enough, but you may need to make the corn tortilla recipe several times to perfect your technique.
Of course, we get our Gluten free masa flour from Life Food Store, and we love the flavor!
Ingredients
- 3 Cups Masa Flour
- 2-3/4 Cup Warm Water (as needed)
- pinch of salt
Instructions
- Combine masa and 2-1/4 cups of very warm water. Combine and add water if needed (watch video below for demonstration showing correct texture).
- Cover mixture and set aside for at least 1/2 hour.
- Roll into golf ball sized balls and press in tortilla press covered with parchment paper.
- Turn and re-press.
- Remove parchment and tortilla. Use gravity to remove tortilla from parchment.
And the demo for making the tortillas:
