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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

06.17.2002

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DigsMagazine.com.

from the  
cocina:  
corn tortillas
by Sarah Thompson
1 2

I never liked corn tortillas until I ventured down to Mexico and had my first taste of a hot-off-the-griddle fresh-made tortilla. If all you’ve ever experienced are those dry, rubbery, plastic-wrapped tortillas from your local supermarket, you’re in for a treat. Here’s a homemade alternative that will satisfy (or spark!) your cravings for real, soft, fluffy corn tortillas.

Corn tortillas have been a staple of Mexican cooking for ages. They can serve as the base of hundreds of meals, from fajitas to gringas, and they’re fast and tasty. Even better, you only need three ingredients to make them – corn flour, water, and salt.

A note on supplies: Corn flour (Harina de Maiz) is different than corn meal. Corn meal won’t work for tortillas. You can find harina de maiz in most supermarkets; Quaker makes a brand called Masa Harina. If you can’t get it at your supermarket, try ordering online.

You’ll also find that the recipe calls for a tortilla press – this will make your tortilla rolling faster and easier, but you definitely don’t need one. You can use a rolling pin or even a heavy book – anything to flatten the dough! If you fall madly in love with homemade tortillas after the first couple of times that you make them, you can invest a mere eighteen dollars to buy a good cast-aluminum tortilla press, and start rolling tortillas anytime inspiration hits.

ingredients
1¾ cups corn flour
1 1/8 cups warm water
Salt to taste

tools
Large Ziploc bag or plastic wrap
Tortilla press or rolling pin
Large Skillet (Cast iron is best)
Dishtowel

directions
1 In a medium bowl, mix together corn flour, a few dashes of salt and warm water until thoroughly combined. Turn the dough onto a clean surface and knead until pliable and smooth.

2 If the dough seems too sticky, add more corn flour; if it seems too dry, add more water, a teaspoon at a time. Too much water and your tortilla will stick to the plastic when you try to roll it; too little and your tortilla will be too dry.

3 Place the dough in a bowl, and cover tightly with plastic wrap. Let it stand for 30 minutes.


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