White Corn Tortillas

One day, browsing through the kitchen store, Gregg convinced me that our kitchen was incomplete without a tortilla press.  Considering what huge fans we are of any kind of Mexican cuisine, it wasn’t a hard sell.  I had it in my gadgets drawer for several months before I remembered to buy the right kind of flour and follow the directions.  I cannot tell you how much my family enjoys using these tortillas when we have tacos or enchiladas.  They taste wonderful, and you can have the comfort in knowing that they weren’t made in a factory months ago, but that they were made fresh and hot in your kitchen with exactly 3 ingredients.

2 cups corn masa flour
¼ tsp ground Kosher or sea salt
1¼ cup water

measuring cups/spoons
bowl
tortilla press or a rolling pin
waxed paper

If you’re looking for masa flour, this is what I use.  I find it in the Mexican food aisle.  I know Quaker makes one, but I’ve never used it.  These instructions are on the back of the package, too.

Mix all of the ingredients together.

I stir with a spoon just to get the flour wet, then use my hand.

Break the dough into 16 equal parts.

Cover with a damp paper towel.

Take your tortilla press and line it with waxed paper.

Place one of the balls of dough in the middle, cover with waxed paper, and press down to form the tortilla.

Heat a skillet kind of hot.  Place the tortilla on it.  Cook until it starts to brown, then flip it and cook the other side.

I have a tortilla keeper that I line with foil and place them in as I cook them.  This keeps them warm.  You can line a bowl with foil and do the same thing, just recover them with the foil as you add to them.

16 tortillas

	~*~
Very high in thiamin High in riboflavin High in niacin High in iron High in dietary fiber Low in saturated fat Very low in sugar No cholesterol
	~*~

We have these handy taco-holders that we use when we’re making tacos, because the tortillas are not formed in the bent shape.  This allows us to load our tacos and keep them ready to go until we pick them up to eat them.

If you want a thinner tortilla (like for enchiladas), once you’ve pressed it you can put it between two pieces of waxed paper and roll it out more.  Also, if you don’t have a tortilla press, you can use the same method to roll them out to begin with.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

---

I’m so grateful for your visit, today.
You would bless me if you added me to your feed reader or subscribed via email.
You can also become a fan on Facebook or follow me on Twitter. I would love to see more of you!

---

Pin It