Corn Tortilla Recipe
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Time: 1 hour
Serving: About 20 tortillas
[Ingredients]
Filtered water…665g
Sea salt…5g
Corn masa…500g
(I use Maseca Gluten-free instant yellow corn masa)
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[Tools]
A medium-size mixing bowl
Parchment paper
Tortilla press or cutting board
Cast iron skillet or nonstick skillet
[Instructions]
1. In a mixing bowl, mix salt with water, and then add corn masa. You can mix with your hands or with a spatula.
2. Knead the dough a little and make one big ball of dough. Rest the dough in the bowl with a cover (like a kitchen towel) on top for 20 minutes.
3. While waiting, cut 2 pieces of parchment paper large enough to cover the tortilla press. If you are not using a tortilla press, cut 2 7x7 inch pieces of parchment paper.
4. Make small dough balls weighing about 45-55g each.
5. Preheat the cast iron or nonstick skillet at medium heat.
6. If you have a tortilla press, press each dough ball (using the parchment paper to prevent the dough from sticking to the press). If you are not using a tortilla press, place a dough ball between 2 pieces of parchment paper and flatten with a cutting board.
7. Peel the parchment paper off gently and place the flattened dough on the heated cast iron. Cook about 2 minutes on each side.
8. When done, take the tortillas off the cast iron and cover with a kitchen towel to keep them warm.
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[Zero-Waste Tips]
1. If you have leftover tortillas, you can cut the tortilla into triangles and deep fry them for tortilla chips!
2. Homemade corn tortillas should be consumed in 2-3 days. You can freeze them easily when you have leftovers. Just stack them in a container with a lid and freeze. Move them into the refrigerator to thaw, allowing about 12 hours.
3. If you would like to reheat the tortilla, wet and squeeze a kitchen towel, wrap tortillas with it and microwave for about 15-20 seconds.
Corn tortillas are easy to make, and nothing can beat freshly made tortillas!