Thursday, April 28, 2016

Homemade Corn Tortillas

Ok, I know it's been a while between posts these days, but I do feel the need to apologize for the Mexican-centric posts that I can't seem to stop making.  Sorry, these meals are weeks apart I assure you that much.

Moving right along....

Sometimes you find yourself home alone and you've got some time off of work and you are running out of ways to entertain yourself and you really need dinner to be a project to soak up some time.  This is why I took it upon myself to whip up a batch of homemade tortillas.

Corn Tortillas- Makes 20 6 inch tortillas
From The Kitchn

2 cups masa harina
1/2 tsp salt
1 1/2 cup hot water

1. Mix the masa, salt, and water together.  Knead the dough for a minute or 2. The dough should be smooth and be able to form a ball.  Mine was a bit sticky, but it turned out fine.  If your dough is too crumbly add water, a little at a time. Let your dough sit for 15-30 minutes while you get the rest of your stuff set up.

2. Take a ziplock bag and cut it down the 3 closed sides.  You will use this to roll your tortilla between.  You will also need a heavy skillet and a rolling pin.

3. Once the dough has rested take about 2 tablespoons of dough (think ping-pong ball size) roll it into a ball. Place the dough ball between the prepared ziplock bag.  Use a skillet to evenly flatten the dough.  Flatten tortilla further with the rolling pin until it's about 1/8 of an inch thick.  Just make it as thin as you think is tortilla thin-ness, don't get out the ruler.

4. To cook the tortillas heat a griddle or skillet over high heat.  The tortillas take 1-2 minutes per side. When a tortilla is finished cooking, place it in under a clean kitchen towel to keep warm while you cook up the rest.

*I halved this recipe and it worked out well.

I filled these corn tortillas with fried fish, lettuce, carrot, onion, and this delightful chipotle cream sauce (recipe here).

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