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–+ servings
Fresh Made Corn Tortillas
Rebekah KukRebekah Kuk

Fresh Made Corn Tortillas

These homemade tortillas are soaked first to break down the anti-nutrients, then pressed fresh to make a warm, pliable tortilla.
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Prep Time 10 minutes
Cook Time 10 minutes
1 day
Servings: 4
Course: Side Dish
Cuisine: Latin American
Ingredients Equipment Method

Ingredients
  

  • 2 cups masa harina
  • 1 cup all purpose flour
  • 1 tbsp apple cider vinegar
  • 1 tbsp bacon can sub olive oil or butter
  • 1 tsp salt
  • 1 cup water or more

Equipment

  • A tortilla press comes in handy, but is not required.
  • Parchment paper
  • Large griddle or cast iron pans.

Method
 

  1. The day before you plan to cook the tortillas, mix up all ingredients in a large bowl. If dough seems too dry, add more water, a tablespoon at a time, until dough holds together but is not too sticky. Leave out at room temperature.
  2. After dough has fermented 12-24 hours, preheat a large griddle or a few cast iron pans over medium high heat. Divide dough into 16 sections. Either press each section in a tortilla press lined with parchment paper, or roll out between two pieces of parchment paper.
  3. Cook each tortilla over medium high heat, about 2 minutes on the first side and 1 minute after the flip. Tortillas should have some light to dark brown spotting on them after they are cooked.
  4. Keep tortillas warm wrapped in a clean tea towel until ready to serve.
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