I’ve made flour tortillas before, but I’ve always shied away from corn tortillas. For one thing, I rarely ever buy them. I stopped to think about why the other day. To me they don’t seem to taste like a whole lot; they fall apart; they turn mushy; and I’m never sure how to use them. I could pick one of those 4 excuses and understandably go for the flour ones.
However, for some reason once I got corn tortillas in my head, it was hard to shake them. I ordered my corn flour from Bob’s Mill (no gmo’s!) and waited for the day came when I received it in the mail.
I got my water good and hot before adding it to the corn flour and salt.
I ended up using the full 2 cups of water.
“Rolled” into balls the size of about a golf ball.
I tore a zip lock bag apart on one side. It was a lot easier to get the dough in – and out.
Flatten the ball and roll out into a circle.
Or as close as you can get…
Carefully peel out of the bag.
And lay on a hot griddle.
I had to have one with a little bit of monterey jack and sprinkle of sea salt -hot off the griddle. Not only were these tortillas flavorful – they were pliable and soft! I used them for steak tacos – recipe coming soon!
- 2 cups Hasa Harina Corn Flour
- ¾ tsp salt
- 1½-2 cups hot water
- Mix the salt with the corn flour.
- Slowly pour the water into the dough to get a firm, springy dough.
- (Not dry and not sticky)
- Cover the dough and let it rest for an hour.
- Preheat your skillet (I used 2 cast iron skillets)
- Divide the dough and form into balls - about the size of a golf ball.
- Put the dough in between a zip lock back and flatten - then roll flat with a rolling pin.
- Peel the dough out and lay on the hot skillet.
- Cook about 1 minute on each side.