Nothing can quite compare to biting into a freshly made warm corn tortilla. Sure you could buy tortillas at the store and heat them in the oven, but this is only satisfying when you have never made fresh tortillas. Traditionally making tortillas would mean making the masa, and building your foundation from scratch, but we are going to make it just a bit simpler. We will be using cornflour masa harina made by Bob’s Red Mill brand. Bob’s can be a bit pricey but I find it the most effective and quality brand when making my tortillas! These tortillas have a bit of flare by adding some cilantro and paprika to the mix.
- 2 Cups Bob’s Redmill Masa Harina
- 1.5-2 Cups Hot Water
- 1Tsp Salt
- Finely Chopped Cilantro
- 1 Tsp Smoked Paprika
- In a large mixing bowl pour in your 2 cups of masa harina, salt, cilantro, and smoked paprika.
- Slowly add in your hot water so the water incorporates well. Use your hands to mix the water in as your pour until the mixture starts to come together.
- Mix with your hands until the dough is not sticky but has a bit of bounce when touched.
- Use a damp paper towels folded over a few times to cover the mixture in the bowl and let set for about an hour.
- Start to separate the dough into 2-inch balls about the size of a golf ball. Don’t be alarmed if you have a few more or a few less.
- Using a tortilla press, or anything with a large flat surface place wax paper over and under the tortilla ball. Press down firm using the lever on your press.
- The tortilla should be about a half inch thick, a look similar to the image above.
- Carefully peel away the wax paper to make sure nothing tears and move to a clean sheet of wax paper or your skillet.
- Heat your skillet to medium-high. (I like to spray my non-stick skillet with a bit of olive oil, but this is optional)
- Place your tortilla on your skillet or griddle, and cook until you get a dark yellow color, about 1 – 2 minutes on each side. (If your tortillas take a long time to cook, they may be to thick, or heat to low)
- Take tortilla out of the pan let sit under paper towels let to keep warm.
For street tacos, simply add your protein of choice, some freshly cut red onions, cilantro, and cheese! Enjoy!
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