Whether using wheat or corn, it seriously doesn’t get any better than homemade tortillas, (am I right???) If you find yourself steering clear of gluten, corn tortillas are great because you would eat those delicious little buggers even if you weren’t on a gluten-free diet. ESPECIALLY when you make them yourself. There is a huge distinction between freshly made corn tortillas and the ones you find at the store. And making them yourself is sooo much easier than you would think. It only takes 2 ingredients to make corn tortillas, TWO!!!! Did you know that? I sure didn’t. I had no clue that anything this delicious could be so simple. From carnitas tacos, to breakfast burritos or used as a side dish to slurp up soup, you will be forever happy to learn how to make fresh, gluten-free corn tortillas.
1 3/4 cups masa harina (found at pretty much any local Mexican Grocery Store.)
1 1/8 cups water
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
- HOW DO YOU TOLERATE CORN TORTILLAS WITH CROHN’S?
- WHAT ARE YOUR FAVORITE RECIPES THAT USE CORN TORTILLAS?
- WHERE DO YOU FIND MASA HARINA TO BUY?