Corn Tortillas, who would have thought they were so easy to make? I’d always wanted to try making them, but thought it would be to hard and time-consuming. Although it takes a little time, the taste is well worth it. You’ll be using a special flour called Masa Harina. It is made by treating dried corn in a lime solution, then washing and grinding the soaked corn into a dough, drying that dough, and then grinding it into a flour. You can find it at almost any store now days. I live in a small town, and my local Wal-Mart carries it.

Corn Tortillas

2 cups Masa Harina
1/4 teaspoon Sea Salt
1 1/4 cups Water

In a bowl, mix together the masa harina and the salt. Add the water.
Dig in with your hands and mix thoroughly till it forms a soft dough, about 2 minutes.
Add additional water, a tablespoon at a time if the dough is to dry. It should have the consistency of play dough.
Divide dough into 10 equal pieces and roll into balls. Cover with a damp towel to keep the dough moist. Line a tortilla press with 2 sheets of thick plastic, (A large plastic baggie cut in half works great for this.) Or use a rolling-pin if you don’t have a press.
Roll tortillas out one at a time between the sheets of plastic till they measure about 5 to 6 inches across. Carefully peel off plastic wrap.
Preheat a cast iron skillet over medium high heat and place a tortilla in the pan.
Cook on each side about 1 minute, or till lightly browned.
Cover tortillas with a clean dish towel to keep them warm and soft as you cook the rest of the tortillas. Use in your favorite recipe and enjoy.

These can be flash frozen and stored in the freezer.

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family.

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