…Tortillas are a staple in many parts of the world, enjoyed throughout the day. In fact, we understand they are more popular than almost any other type of ” ethnic bread” (this is according to the Tortilla Industry Ass’n – who knew?).
We love them with smoky chipotle beans or baked into a “mexican lasagna.” Using just corn masa (from our food storage) and water, it’s easy to cook up a fresh batch when you need them, even after a long day’s work.
Ingredients:
2 cups corn masa (we use Gold Mine Organic – tastes delicious in either yellow, white or blue corn flavors and is organic, meaning no genetically modified corn)
1 1/4 cup water
How to do it:
Mix corn masa with water to make a soft dough (it should feel like play-dough). If it’s too crumbly, add additional water up to 4 tbsp. Roll into balls about hte size of a golf ball. Cover with plastic and let sit for about 5 minutes.
If you have a tortilla press, press each ball between two sheets of plastic wrap and place on a hot griddle or comal. If you don’t have a press, you can use a rolling pin (or even an empty bottle) to form the tortilla. The tortillas may not be perfectly round but gthey will still be delicious.
Cook about 1 minute each side, wrapping in a clean towel to keep them steamy and fresh and serve immediately.